Beef and Vegetable Casserole
found in Mains - Meat Dishes
Nut Free | Gluten Free |
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Prep: 15 minutes
Cook: 3 hours 20 minutes
Difficulty:
Moderate
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 carrots, halved lengthways, very chunkily sliced
- 5 bay leaves
- 3 tbsp thyme
- 1 tbsp sunflower oil
- 1 tbsp butter
- 2 tbsp flour (plain)
- 2 tbsp tomato puree
- 2 tbsp worcestershire sauce
- 2 beef stock cube, crumbled
- 850g stewing beef, cut into large chunks
- 600ml water
Directions
1
Heat oven to 160°C / 140°C (fan oven) / 320°F / Gas Mark 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn
2
Gradually stir in the hot water, then tip in the 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.