Beef & vegetable casserole
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish
Difficulty and servings
Serves 5
Preparation and cooking times
Prep 15 mins
Cook 3 hrs - 3 hrs 50 mins
- Heat oven to 160C/140C fan/gas 3. Put the kettle on. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter. Soften for 10 mins, then stir in the flour until it doesn't look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock cubes.
- Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. 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.
PER SERVING
483 kcalories, protein 33.7g, carbohydrate 14.3g, fat 32.6 g, saturated fat 13.4g, fibre 2.3g, sugar 7.4g, salt 1.6 g
Recipe from bbcgoodfood.com, January 2012.
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http://www.bbcgoodfood.com/recipes/1940689/
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Ingredients
- 2 celery sticks, thickly sliced
- 1 onion , chopped
- 2 really big carrots , halved lengthways then very chunkily sliced
- 5 bay leaves
- 3 sprigs thyme
- 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
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Difficulty and servings
Serves 5
Preparation and cooking times
Prep 15 mins
Cook 3 hrs - 3 hrs 50 mins
Ingredients
- 2 celery sticks, thickly sliced
- 1 onion , chopped
- 2 really big carrots , halved lengthways then very chunkily sliced
- 5 bay leaves
- 3 sprigs thyme
- 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
PER SERVING
483 kcalories, protein 33.7g, carbohydrate 14.3g, fat 32.6 g, saturated fat 13.4g, fibre 2.3g, sugar 7.4g, salt 1.6 g
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