Beef stew
- Sarah Cook
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Serves 5
Easy
Prep: 15 mins
Cook: 3 hrs - 3 hrs and 50 mins
A star rating of 4.8 out of 5.802 ratingsRate
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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
Freezable
Egg-free
High-protein
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Ingredients
Nutrition
Units:
MetricUS
-
2 celery sticks
thickly sliced
-
1 onion
chopped
-
2 really big carrots
halved lengthways then very chunkily sliced
-
5 bay leaves
-
2 thyme sprigs
1 whole and 1 leaves picked
-
1 tbsp vegetable oil
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1 tbsp butter
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2 tbsp plain flour
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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
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Nutrition: per serving
-
kcal483
-
fat32.6g
-
saturates13.4g
-
carbs14.3g
-
sugars7.4g
low
-
fibre2.3g
-
protein33.7g
high
-
salt1.6g
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Method
-
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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A star rating of 4.8 out of 5.802 ratings
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