Stranger Foods

Beef & vegetable casserole

Serves 5 4 hr 5 mins

British

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

Ingredients

x0.5

Metric

Imperial

2 sticks celery, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 sprigs thyme, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato puree
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850 g stewing beef, cut into nice large chunks (featherblade or brisket works nicely)

°C

°F

Heat oven to 140°C/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 , then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato puree, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Gradually stir in 600 ml hot water, then tip in 850 g stewing beef and bring to a gentle simmer.
Cover and put in the oven for 2 hrs , then uncover and cook for - 1 hr more until the meat is really tender and the sauce is thickened.
Garnish with the picked leaves of the remaining thyme sprig.