A traditional braised beef casserole with thick, rich gravy and chunky veg – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish. Freezer friendly.
Serves 5
INGREDIENTS
850g Australian Grass Fed Beef Point End Brisket, cut into nice large chunks
50g chat/ new potatoes, cut into cubes
2 celery sticks, thickly sliced
1 onion, chopped
2 large carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp extra virgin olive oil
1 tbsp butter
2 tbsp plain/all purpose flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
600ml beef bone broth
METHOD
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- 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. Add the potatoes during the last 20 minutes of cooking.
- Garnish with the picked leaves of the remaining thyme sprig.
Recipe and Image Credit: BBC Good Food