There’s nothing nicer than a rich warming stew, and this recipe is great for cheaper cuts of meat because slow cooking guarantees melt in the mouth tenderness.
2 thickly sliced celery stalks
2 large carrots sliced lengthways and roughly chopped
1 chopped onion
850g stewing beef cubed into large chunks (brisket or featherblade work well)
5 bay leaves
2 thyme sprigs; remove leaves from one and leave one sprig whole
1tbsp vegetable oil
2tbsp plain flour
2tbsp Worcestershire sauce
2tbsp tomato puree
2 crumbled beef stock cubes
- Put the kettle on and heat oven to 160°C/140°C fan-forced. Place bay leaves, the whole thyme sprig, carrots, onion and celery in a flameproof casserole with oil and butter.
- Cook over a medium heat for 10 minutes to soften vegetables then stir in the flour and tomato purée. Add the Worcestershire sauce and beef stock cubes.
- Stir in 600 mL of hot water, then add the beef and bring to a gentle simmer.
- Cover casserole and place in oven for two and a half hours, then uncover and cook for another 30 minutes to an hour until meat is tender and sauce is thickened.
- Serve garnished with the remaining thyme leaves.