Beef Stew

Ingredients: 

• 2 celery sticked, thickly sliced 

• 1 onion, diced 

• 2 very big carrots, diced 

• 5 bay leaves 

• 2 thyme springs

• 1 tbsp vegetable oil

• 1 tbsp butter 

• 2 tbsp plain flour 

• 2 tbsp tomato puree 

• 2 tbsp worcestershire sauce 

• 2 beef stock cubes, crumbled 

• 850g stewing beef, cut into large chunks 

Method: 

Step 1: Begin by setting the oven to 160C/140C fan/gas 3 and putting the kettle on. 

Step 2: Using the Morphy Richards Casserole Dish, add the celery, onion, carrots, bay leaves, 1 whole thyme spring, vegetable oil and butter to the dish and cook for 10 minutes until softened. 

Step 3: Add in the plain flour, tomato puree, worcestershire sauce and both beef stock cubes and stir. 

Step 4: Slowly stir in 600ml of hot water, then add the stewing beef and bring to a simmer. 

Step 5: Pop the lid over the casserole dish and pop it in the oven for 2 hours 30 minutes. Then, uncover and cook for a further 30 minutes to an hour until the beef is tender and the sauce is thicker. 

Step 6: Plate up and finish with the remaining thyme spring. 

Recipe inspired by BBCGoodFood.