Prep time: 15 mins
Cooking time: 50 mins
2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrot, halved lengthways then very chunkily sliced
5 bay leaf
3 sprigs thyme
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cube, crumbled
850g stewing beef (feather blade or brisket works nicely), cut into nice large chunks
1. Heat oven to 160°C. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter.
2. Soften for 10 mins, then stir in the flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.
3. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer.
4. 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.
Source: Recipe from bbc good food.