Name: Beef & vegetable casserole
Yield: 5
Ingredients: 2 celery sticks, thickly sliced; 1 onion, chopped; 2 really big carrot, halved lengthways then very chunkily sliced; 5 bay leaf; 3 sprigs thyme; 1 tbsp vegetable oil; 1 tbsp butter; 2 tbsp plain flour; 2 tbsp tomato purée; 2 tbsp Worcestershire sauce; 2 beef stock cube, crumbled; 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

STEP 1

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

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

Soften for 10 mins, then bound in 2 tbsp easy flour unless it doesn’t study dusty anymore, adopted by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and a pair of crumbled beef stock cubes.
STEP 4

Step by step bound in 600ml scorching water, then tip in 850g stewing beef and scream to a quiet simmer.
STEP 5

Quilt and place within the oven for 2hrs 30 mins, then mutter and cook dinner for 30mins – 1hr extra unless 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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