Beef stew
| prepPreheat oven to 160°C / 140°C fan / gas 3 | ||||||
| prepPut kettle on | ||||||
| 2 celery sticks, thickly sliced | Soften vegetables in oil & butter, 10 min | Stir in flour, tomato purée, Worcestershire & stock | Gradually stir in 600 ml hot water, add beef, simmer | Cover, braise 160°C / 140°C fan, 2 hrs 30 min | Uncover, cook 30–60 min until meat tender | Garnish with thyme leaves |
| 1 onion, chopped | ||||||
| 2 large carrots, halved lengthways then very chunkily sliced | ||||||
| 5 bay leaves | ||||||
| 1 thyme sprig, whole | ||||||
| 1 tbsp vegetable oil | ||||||
| 1 tbsp butter | ||||||
| 2 tbsp plain flour | ||||||
| 2 tbsp tomato purée | ||||||
| 2 tbsp Worcestershire sauce | ||||||
| 2 beef stock cubes, crumbled | ||||||
| 850 g stewing beef (featherblade or brisket), cut into large chunks | ||||||
| 1 thyme sprig, leaves picked | ||||||
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