A traditional braised beef and vegetable casserole with thick, rich gravy and vegetables. You can add as many vegetables as you like to this dish to use up your fridge left overs. Prepare early and leave to cook throughout the day and serve with creamy mash or crusty bread for a hearty meal for the whole family.
2 Celery sticks, sliced
1 Onion, chopped
3 large carrots, halved lengthways, thickly sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
2 tbsp plain flour
2 beef stock cubes
1 tbsp butter
2 tbsp tomato purée
2 tbsp Worcestershire sauce
850g stewing beef, cut into chunks
Heat oven to 160C/gas 3.
Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a large casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
Soften vegetables for 10 mins, then stir in 2 tbsp plain flour until combined, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Gradually stir in 600ml hot boiling 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 another 30 – 60 minutes until the meat is really tender and the sauce is thickened.
Garnish with the picked leaves of the remaining thyme sprig.
Serve your beef and vegetable casserole with creamy mash or crusty bread.
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