Recipe idea : Beef & vegetable casserole


Source : Beef & vegetable casserole recipe | BBC Good Food


Ingredients

  • 2 celery sticks, thickly sliced

  • 1 onion, chopped

  • 2 really big carrots, halved lengthways then very chunkily sliced

  • 5 bay leaves

  • 2 thyme sprigs, 1 whole and 1 leaves picked

  • 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

Method


  • STEP 1Heat oven to 160C/140C fan/gas 3 and put the kettle on.

  • STEP 2Put 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.

  • STEP 3Soften 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.

  • STEP 4Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

  • STEP 5Cover 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.

  • STEP 6Garnish with the picked leaves of the remaining thyme sprig.


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