Beef stew

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• Celery sticksThickly sliced2
• OnionChopped1
• CarrotsHalved and thickly sliced2
• Bay leaves5
• Thyme sprigs2
• Vegetable oil1 tbsp
• Butter1 tbsp
• Plain flour2 tbsp
• Tomato purée2 tbsp
• Worcestershire sauce2 tbsp
• Beef stock cubesCrumbled2
• Stewing beef (such as featherblade or brisket)Cut into large chunks850 g

1. 1

   Set the oven to 160°C (140°C fan) and boil the kettle.

2. 2

   Put 5 bay leaves, 1 whole thyme sprig, 2 carrots (sliced into thick chunks), 1 chopped onion and 2 thickly sliced celery sticks into a flameproof casserole with 1 tbsp butter and 1 tbsp vegetable oil.

3. 3

   Cook on the hob for 10 mins to soften the vegetables, then stir in 2 tbsp of plain flour until no dry flour is visible. Add 2 tbsp of tomato purée, 2 tbsp of Worcestershire sauce and 2 beef stock cubes, crumbled.

4. 4

   Pour in 600ml hot water a little at a time, stirring, then add 850g stewing beef and heat until gently simmering.

5. 5

   Put the lid on and place in the oven for 2 hrs 30 mins. Take the lid off and cook for another 30 mins to 1 hr, until the meat is very tender and the sauce has thickened.

6. 6

   Scatter over the leaves picked from the remaining thyme sprig.