warming beef and vegetable stew recipe

Warming Beef and vegetable Stew

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish.

Prep time: 15 mins | Cooking time: 3-4 hours (more if using a slow cooker)

INGREDIENTS

  • 2 celery sticks, thickly sliced
  • 1 onion chopped
  • 2 big carrots, halved lengthways then sliced into chunks
  • 12 small new potatoes or 4 large potatoes, cut into quarters/chunks
  • 1-2 handfuls of frozen garden peas
  • 5 bay leaves
  • 2 sprigs of thyme, 1 whole and 1 leaves picked
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 850g boneless beef shin, cut into nice large chunks
  • Chunky bread to serve (optional)

METHOD

STEP 1

Heat oven to 160C/140C fan/gas 3 and boil a kettle full of water. Or if you have a slow cooker, use this instead.

STEP 2

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 or slow cooker with 1 tbsp vegetable oil and 1 tbsp butter.

STEP 3

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.

STEP 4

Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

STEP 5

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. Or, if using a slow cooker turn to desired setting and cook until meat is soft and tender.

STEP 6

Garnish with the picked thyme leaves and serve with chunky bread (to mop up all of that delicious gravy)!

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