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)
- 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)
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.
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.
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. Or, if using a slow cooker turn to desired setting and cook until meat is soft and tender.
Garnish with the picked thyme leaves and serve with chunky bread (to mop up all of that delicious gravy)!