bbcgoodfood.com
Beef stew
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 min
Cook
3h 50m
Total
4h 5m
Serves
—
Instructions
- 01
Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- 02
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.
- 03
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.
- 04
Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- 05
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.
- 06
Garnish with the picked leaves of the remaining thyme sprig.
Nutrition
per serving
- Calories
- 483
- Protein
- 33.7grams
- Carbs
- 14.3grams
- Fat
- 32.6grams
- Fiber
- 2.3grams
- Sugar
- 7.4grams
- Sat. fat
- 13.4grams
- Sodium
- 1.6milligram
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