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
Prep:15 mins
Serves 5
2 celery sticks, thickly sliced1 onion, chopped2 really big carrots, halved lengthways then very chunkily sliced5 bay leaves2 thyme sprigs, 1 whole and 1 leaves picked1 tbsp vegetable oil1 tbsp butter2 tbsp plain flour2 tbsp tomato purée2 tbsp Worcestershire sauce2 beef stock cubes, crumbled850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks
STEP 1Heat oven to 160C/140C fan/gas 3 and put the kettle on.STEP 2Put 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 3Soften 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 4Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.STEP 5Cover 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 6Garnish with the picked leaves of the remaining thyme sprig.
