Beef & Vegetable Stew
Updated: Jul 13
This comforting stew uses cheap cuts of beef which are slow cooked to provide a tender and delicious family favourite.
Makes approximately 4 servings
Preparation time is approximately 15 minutes
Cooking time is approximately 3 hours
2 celery sticks, thinly sliced
1 onion, chopped
2 large carrots, sliced
4 bay leaves
2 teaspoons of dried mixed herbs
2 tablespoons of olive oil
2 tablespoons plain flour (gluten free if necessary)
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce (or Henderson's relish for a gluten free alternative)
600ml beef stock (gluten free if necessary)
900g braising steak / stewing beef, cubed
How to make your beef and vegetable stew
Heat oven to 160C.
Put celery, carrots, onions, bay leaves and mixed herbs in casserole dish with olive oil.
Heat on hob for 10 mins until softened. Stir in plain flour, tomato puree, Worcestershire sauce, and Beef stock. Gently add cubed beef.
Cover and cook slowly for 2.5 hours then uncover and cook for a final 30 mins until meat is really tender and sauce has thickened. Serve with mashed potato and broccoli.
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