A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish
Ingredients:
- 2 celery sticks, thickly sliced
- 1 onion, chopped
- 2 really big carrot, halved lengthways then very chunkily sliced
- 5 bay leaf
- 3 sprigs thyme
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2 beef stock cube, crumbled
- 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks
Instructions:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Beef & vegetable casserole • Yield: 5 servings
Ingredients:
- 2 celery sticks, thickly sliced
- 1 onion, chopped
- 2 really big carrot, halved lengthways then very chunkily sliced
- 5 bay leaf
- 3 sprigs thyme
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2 beef stock cube, crumbled
- 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks
Beef & vegetable casserole Nutrition Facts:
• Diet: Low-Carb
• Calories: 78.36
• Fat: 67.88
• Carbs: 17.71
• Protein: 191.21
• Cholesterol: 188.77
• Calcium: 32.97
• Sodium: 122.73* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.