A basic beef stew with vegetables that cooks to perfection every time. You’ll find yourself going to this recipe time and again. Feel free to add a splash of red wine, or replace some of the water with a good strong ale.
900g stewing steak
3 tablespoons vegetable oil
4 beef stock cubes, crumbled
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 2.5cm pieces
4 sticks celery, cut into 2.5cm pieces
1 large onion, chopped
2 teaspoons cornflour
2 teaspoons cold water
Prep Time: 20min › Cooking Time: 2hr › Ready in: 2hr20min
In a large casserole dish, brown your beef in oil over a medium heat.
Dissolve stock cubes in water and pour into pan.
Stir in rosemary, parsley and pepper. Bring to the boil, then reduce heat, cover and simmer for 1 hour.
Stir potatoes, carrots, celery and onion into the casserole.
Dissolve cornflour in 2 teaspoons cold water and stir into stew. Cover and simmer for a further hour.
Recipe from Allrecipes.co.uk