Traditional Beef Stew

This tasty slow cooked beef stew is the perfect meal to serve on a winter’s evening. Succulent beef in a rich gravy – what’s not to love?

Ingredients

850g shin of beef or stewing steak
2 tbsp gluten and wheat free plain flour
700ml beef stock (made from gluten and wheat free stock cubes)
2 large onions - sliced
3 carrots - diced
2 sticks of celery - diced
2 tbsp of tomato puree
Large knob of butter
2 bay leaves
4 sprigs of thyme
Salt and black pepper

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Main

Method

Prep time: 15 mins Cook time: 240 mins

Pre-heat the oven to 160°C, 140°C fan, Gas mark 3.

On the hob, heat the butter in a large ovenproof casserole dish, add the celery, onions, carrots, bay leaves and thyme sprigs and allow to soften for a few minutes. Stir in the flour and let it coat the vegetables, stirring for a few minutes. Add the tomato puree and gradually stir in the beef stock and season.

Tip in the cubed beef and bring to a gentle simmer. Cover with a tightfitting lid and place in the oven for 2 hours 30 minutes. Remove the lid and cook uncovered for a further 30 minutes to 1 hour. The meat should now be very tender and the sauce thickened.

Remove bay leaves and any thyme remaining and serve with mashed potatoes and green vegetables.

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