Recipes › Dinner

• Dinner
• 2 hr 50 min
• Dairy-Free

Slow-cooked beef and vegetable stew

Slow-cooked beef with carrots, celery, potatoes and thyme.

Calories

418

Protein

42 g

Carbs

35 g

Fat

13 g

Per serving. Makes 6 servings.

Ingredients

• 1 kg Beef stewing steak
• 2 tbsp Plain flour
• 2 tbsp Olive oil
• 2 Onion
• 4 Carrot
• 3 Celery
• 800 g Potato
• 1 L Beef stock
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 2 g Fresh thyme
• 2 Bay leaf

Contains: Celery, Cereals containing gluten, Fish. Always check the labels of what you buy.

Method

1. Heat the oven to 160°C (140°C fan). Toss the beef in the flour.
2. Heat the oil in a large ovenproof casserole and brown the beef in batches over a high heat. Set aside.
3. Peel and chop the onions and carrots and slice the celery. Fry in the casserole for 5 minutes.
4. Return the beef with the stock, tomato purée, Worcestershire sauce, thyme and bay leaves. Bring to a simmer, cover and cook in the oven for 1 hour 30 minutes.
5. Peel the potatoes, cut into large chunks and stir in. Cover and cook for 1 hour more until the beef is very tender.
6. Remove the bay leaves before serving. Tastes even better the next day.

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