Beef stew recipe | Good Food

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
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

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.