2 celery sticks, thickly sliced
1 onion, chopped
2 big carrots, halved lengthways then chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 with 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 stewing beef (featherblade or brisket works nicely) cut into nice large chunks
Make the most of winter with this warming beef and vegetable casserole.
Heat oven to 160C/140C fan/gas 3 and put the kettle on.
Gently heat the vegetable oil & butter in the flameproof casserole dish, then add the prepared onion, celery, carrot, bay leaves and whole thyme sprig.
Soften for 10 mins on a low gas, then stir in the plain flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and crumbled beef stock cubes.
Gradually stir in the hot water, then add the stewing beef and bring to a gentle simmer.
Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30 minutes to one hour or more, until the meat is really tender and the sauce is thickened.
Garnish with the picked leaves of the remaining thyme sprig.