Beef Stew

1 tbs vegetable oil
1 large onion finely chopped
2 cloves garlic
3 large carrot cut into large chunks
1 large potato cut into large chunks
1 tsp dried thyme
2 tsp salt
Pinch cayenne pepper
1 1/2 tbs plain flour
2 bay leaves
500ml beef stock
2 tbs tomato puree


  • Preheat oven 140degrees C fan/ 160deg C conventional
  • Heat oil in a flameproof casserole dish and brown the meat in batches and set aside. Avoid crowding the pan as the meat will not brown.
  • Add onion, carrots and garlic and fry abbout 2 minutes
  • Add the flour and mix well
  • Now pour in the beef stock and scrapes and stuch bits at the bottom of the pan. These add flavour and cour to the dish
  • Tip the meat in with any juices, thyme, bay leaf and season with salt and the cayenne pepper
  • Bring to the boil and immediately transfer to oven. Leaf for about 2 1/2 hours

Leave a Reply

Your email address will not be published. Required fields are marked *