Beef stew
| 2 | celery sticks, thickly sliced |
| 1 | onion, chopped |
| 2 big | carrots, chunky |
| 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 |
| 850 g | stewing beef (featherblade or brisket works nicely), cut into nice large chunks |
| STEP 1 |
| Heat oven to 160°C/140°C fan/gas 3 and put the kettle on. |
| STEP 2 |
| Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter. |
| STEP 3 |
| Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes. |
| STEP 4 |
| Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer. |
| STEP 5 |
| Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened. |
| STEP 6 |
| Garnish with the picked leaves of the remaining thyme sprig. |