Name: Beef & vegetable casserole
Yield: 5
Ingredients: 2 celery sticks, thickly sliced; 1 onion, chopped; 2 really big carrots, halved lengthways then very chunkily sliced; 5 bay leaves; 2 thyme sprigs, 1 whole and 1 leaves picked; 1 tbsp vegetable oil; 1 tbsp butter; 2 tbsp plain flour; 2 tbsp tomato purée; 2 tbsp Worcestershire sauce; 2 beef stock cubes, crumbled; 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

STEP 1

Heat oven to 160C/140C fan/gas 3 and build the kettle on.
STEP 2

Set 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 total thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
STEP 3

Soften for 10 minutes, then bound in 2 tbsp easy flour till it doesn’t stare dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled crimson meat inventory cubes.
STEP 4

Gradually bound in 600ml hot water, then tip in 850g stewing crimson meat and bring to a light simmer.
STEP 5

Duvet and build in the oven for 2hrs 30 minutes, then exclaim and cook dinner for 30minutes – 1hr extra till the meat is de facto soft and the sauce is thickened.
STEP 6
Garnish with the picked leaves of the final thyme sprig.

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