- 2 celery sticks, thickly sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 really big carrots, halved lengthways then very chunkily sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 5 bay leaves
- 2 thyme sprigs, 1 whole and 1 leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tbsp vegetable oil
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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
Heat oven to 160C/140C fan/gas 3 and put the kettle on.
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.
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.
Gradually stir in 600ml hot water, then tip in 850g stewing 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.
Garnish with the picked leaves of the remaining thyme sprig.