British
Beef stew
Chunks of beef braised slowly with onions, carrots and potatoes in a thick gravy.
- Serves 4
- Prep 20 min
- Cook 2 h 30 min
- Total 2 h 50 min
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Ingredients
12 items · serves 4- 800 g diced beef (braising steak)
- 2 tbsp plain flour
- 2 onions, chopped
- 3 carrots, cut into chunks
- 500 g potatoes, peeled and cut into chunks
- 2 beef stock cubes
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: wheat · May contain: fish (Worcestershire sauce — check the label); milk, soy, celery, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
7 steps- 1Toss the beef in the flour with the salt and pepper.
- 2Heat the oil in a large casserole and brown the beef in batches, then lift it out.
- 3Add the onions and cook for five minutes, then stir in the tomato puree.
- 4Return the beef, add the stock cubes dissolved in 800 ml of hot water, the Worcestershire sauce and the bay leaves, and bring to a simmer.
- 5Cover and cook very gently on the hob, or in a 160 C oven, for one and a half hours.
- 6Add the carrots and potatoes and cook for another forty-five minutes to an hour, until the beef is tender.
- 7Season and serve, with crusty bread or greens.