INGREDIENTS

• 2 celery sticks, thickly sliced
• 1 onion, roughly chopped
• 2 Carrots, sliced
• 5 bay leaf
• 3 sprigs thyme
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cube, crumbled
• 850g stewing beef, diced

METHOD

Using slow cooker

1. In a frying pan, fry off the onion, carrots and celery, before adding to the slow cooker.
2. Add all remaining ingredients, minus the flour.
3. Stir, and cook on LOW for 8 hours. – I turn mine on just before I leave for work.
4. Season for taste, serve.

Without slow cooker

1. Heat oven to 160 Degrees Celsius.
2. Add a knob of butter, and 1 tbsp oil to a casserole dish, before adding the celery, onion, carrots, bay and 1 thyme sprig.
3. Soften for 10 mins, stir in the flour before adding the tomato purée, Worcestershire sauce and beef stock cubes.
4. Gradually stir in 500ml hot water, then tip in the beef and bring to a gentle simmer.
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.

Serve with crusty bread, potatoes, or enjoy it on it’s own!

Enjoy

Love

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