Beef & Vegetable Casserole

Beef & Vegetable Casserole

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish.


2 celery
sticks, thickly sliced
1 onion
Onion     , chopped
2 really big carrots
Carrot    , 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

Please see the 2nd Page for Directions