A classic Irish dish this beef and vegetable stew provides a good old fashioned family dinner. Perfect for a cold day or just a trip down memory lane.
2 celery sticks, thickly sliced
1 onion, chopped
2 big carrots, halved lengthways then very chunkily sliced
5 bay leaves
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 cubes, crumbled
850g stewing beef, cut into nice large chunks
1. Heat the oven to 160°C/gas mark 3. Heat 1 tbsp oil and the butter in a large ovenproof casserole dish. Add the celery, onion, carrots, bay and 1 thyme sprig and fry until the vegetables are soft for 10 minutes. Then stir in the flour until it thickens, followed by the tomato purée, Worcestershire sauce and beef stock cubes.
2. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and put in the preheated oven for two hours and 30 minutes, then uncover and cook for 30 minutes until the sauce is thickened.
Serve with buttery mash potatoes to soak up the juices, or crusty bread for an easier option.