beef stew

Beef stew

Beef stew

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



    • celery sticks, thickly sliced
    • onion, chopped
    • 2 really big carrots, halved lengthways then very chunkily sliced
    • 5 bay leaves
    • thyme sprigs, 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 stewing beef (featherblade or brisket works nicely), cut into nice large chunks



    • STEP 1

      Heat oven to 160C/140C fan/gas 3 and put the kettle on.

    • 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 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.

    • STEP 6

      Garnish with the picked leaves of the remaining thyme sprig.

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