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
Servings
4People
Cook Time
2.5hours
Servings
4People
Cook Time
2.5hours
Ingredients
  • 1 OnionChopped
  • 2 Large CarrotsSliced
  • 5 Bay Leaves
  • 2Sprigs Thyme
  • 1tbsp Vegetable Oil
  • 1tbsp Butter
  • 2tbsp Plain Flour
  • 2tbsp Tomato Purée
  • 2tbsp Worcestershire sauce
  • 2 Beef Stock CubesCrumbled
  • 850g Stewing Beefcut into large chunks
  • 600ml WaterBoiling
Instructions
  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!