Beef and Vegetable Stew

Treat the kids to this heart warming stew 

A traditional beef stew with thick, rich gravy - an ideal recipe for budget cuts of meat as slow-cooking guarantees a tender dish.
A classic winter warmer dish

Ingredients for 4 servings
 1 onion, chopped
2 large carrots, sliced
5 bay leaves
A couple of thyme sprigs
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, cut into large chunks
600ml hot boiled water
Equipment: Saucepan, kettle, large casserole dish with lid
Oven:  160C/140C fan/Gas 3
  1. Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the onion, carrots, bay and thyme sprigs in a casserole dish with 1 tbsp. vegetable oil and the butter. Soften for approximately 10 mins, then stir in the flour, followed by the tomato purée, Worcestershire sauce and beef stock cubes.

  2. Gradually stir in 600ml hot water, then add the beef and bring to a gentle simmer. Cover the dish and cook in the pre-heated oven for 2hrs 30 mins, then uncover and cook for between 30mins – 1hr more until the meat is really tender and the sauce is thickened. Serve with your choice of green vegetables and enjoy!