Cooking time

Preparation time: 15 minutes
Cooking time: 3 hours to 3 hours 50 minutes
Serves 5 people

The traditional, braised beef stew with its thick, rich gravy is ideal for cheap cuts because slow-cooking ensures a tender dish.


Celery sticks – 2 numbers thickly sliced
Onion – 1 chopped
Carrots – 2 big ones halved lengthways and then cut into chunks
Bay leaves – 2
Thyme – 3 sprigs
Vegetable oil – 1 tablespoon
Butter – 1 tablespoon
Plain flour – 2 tablespoon
Tomato purée – 2 tablespoon
Worcestershire sauce – 2 tablespoon
Beef stock cubes – 2 crumbled
Stewing beef (featherblade/brisket works) – 850g cut into large chunks

Cooking Method

Heat the oven to 160 degrees Celsius or 140 degrees Fahrenheit or gas 3 level. Keep the kettle on and put the bay, celery, onion, carrots and one of the thyme sprigs into a casserole along with 1 tablespoon of oil and butter. Soften for about 10 minutes and then add the flour and stir till it ceases to look dusty. Now, add the tomato purée, beef stock cubes and Worcestershire sauce.

Gradually add 600 milliliters of hot water and keep stirring. Now, add the beef and bring it to a gentle simmer. Place the lid and keep it in the oven for around 2 hours 30 minutes. Remove the cover and cook for another 30 minutes to 1 hour till the meat becomes really tender and the sauce thickens.

Nutrition per serving

483 k. calories
33.7 grams protein
14.3 grams carbohydrates
32.6 grams fat
13.4 grams Saturates
2.3 grams fiber
7.4 grams sugar
1.6 grams salt

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