Beef Stew
With Crusty Bread
Time Required
4 Hours
Serves
4
Cooking Level
Easy
Ingredients
- 500g diced chuck steak
- 400g new potatoes
- 2 large carrots
- 1 white onion
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 2 beef stock cubes
- 2 thyme sprigs
- 5 bay leaves
Steps for cooking
- Preheat the oven to 160C/ 140C fan/ gas 3.
- Boil the kettle.
- Slice the carrots in half lengthways, then chop into chunks. Chop the onion and potatoes into large chunks.
- Add the vegetable oil and butter to a flameproof casserole dish, followed by the bay leaves, thyme and vegetables.
- Soften for 10 minutes, then stir in the flour, followed by the tomato puree, Worcestershire sauce and crumble in the stock cubes.
- Gradually pour 600ml of hot water, stirring the mixture.
- Add your diced chuck steak and bring to a gentle simmer.
- Cover your dish with the lid and place into the oven for 2hrs 30 mins. Then remove the lid and cook uncovered for up to 1 hr.
- Once the meat is tender, serve your beef stew with crusty bread.
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