Slow-Cooked Beef and Root Vegetable Stew

Name: Slow-Cooked Beef and Root Vegetable Stew
Total time: 180 min
Yield: 4 servings
Ingredients: 800 g Beef chuck steak; 300 g Carrots; 600 g Potatoes; 250 g Brown onions; 100 g Celery; 400 g Tinned chopped tomatoes; 40 g Plain flour; 30 ml Olive oil; 2 tsp Dried thyme

Cheap braising beef, three hours of oven time, no attention needed.

Serves 4 180 min 46g protein

beefslow-cookbritishbudgetfreezer-friendly

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Ingredients

Beef chuck steak800 g
Carrots300 g
Potatoes600 g
Brown onions250 g
Celery100 g
Tinned chopped tomatoes400 g
Plain flour40 g
Olive oil30 ml
Dried thyme2 tsp

Method

Heat the oven to 160C. Cut the beef into 4cm cubes, toss in the flour, and season well.
Brown the beef in the oil in batches in a heavy casserole, then set aside.
Cook the diced onion and celery in the same pot for 8 minutes, then return the beef.
Add the tinned tomatoes, thyme and 500ml water, bring to a simmer, cover, and cook in the oven for 2 hours.
Add the chunked carrots and potatoes and cook for a further 45 minutes until everything is tender.