Beef Stew

6 steps

Prep:15minCook:3h

Updated at: Thu, 17 Oct 2024 11:22:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories509.3 kcal (25%)

Total Fat21.5 g (31%)

Carbs16.1 g (6%)

Sugars5.8 g (6%)

Protein64.1 g (128%)

Sodium1545.2 mg (77%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

really, big, halved lengthways then very chunkily sliced

5bay leaves

2thyme sprigs

1 whole and 1 leaves picked

1 Tbspvegetable oil

1 Tbspbutter

2 Tbspplain flour

2 Tbsptomato purée

2 Tbspworcestershire sauce

2beef stock cubes

crumbled

850gstewing beef

featherblade or brisket works nicely, cut into nice large chunks

Instructions

Step 1

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

Step 2

STEP 2 Put 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 3

STEP 3 Soften 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 4

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

Step 5

STEP 5 Cover 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 6

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