Autumnal Beef Stew

Ingredients

• 1 Med Onion
• 3 Stalks Celery
• 300g Carrots
• 400g Potatoes
• 500g Lean Braising Steak
• 2 Tsps Vegetable Oil
• 1 Tbsp Plain Flour
• ¼ Tsp Salt
• ½ Tsp Black Pepper
• 1½ Pints Water
• 2 Beef Stock Cubes
• 1 Tbsp Worcestershire Sauce
• ½ Tsp Dried Thyme
• 100g Frozen Peas
• 1 Med (50g) Wholemeal Roll

Method

1. Chop the onion and celery into 1cm chunks.
2. Peel and chop the carrots and potatoes into bite-size pieces.
3. Remove any visible fat from the beef and dice into 2-3cm chunks. Put the kettle on to boil.
4. Place a large, heavy bottomed pan on a medium heat with the vegetable oil. While the pan is heating put the flour, salt, pepper and beef chunks into a sandwich/freezer bag and shake the bag to coat the meat. Remove the meat.
5. Add the meat to the pan, stirring to ensure it doesn't stick. Once the meat is browned add the onion, celery and carrots and stir.
6. Make up the stock cubes with 1 cube to 1 pint of boiling water.
7. Once the onions are softened add 1.5 pints of the stock to the pan and stir well, taking care to incorporate any caramelisation from the bottom of the pan. Add the Worcestershire sauce and the thyme, and cover and leave to simmer for 20 minutes.
8. Add the potatoes and peas to the pan. If you need a little more liquid add some of the remaining stock. Cover and leave to simmer for a further 20 minutes.
9. Check the consistency of the stew gravy, if it needs loosening add a little more of the remaining stock. If it needs thickening leave the stew uncovered. Simmer for a remaining ten minutes or until the potatoes are cooked and soft through.

Serve in bowls so you can dunk your roll!

Tip - If you want to thicken the sauce a lot more, add a little of the excess flour mixture to the pan before adding the stock. Cook through by stirring, then add the stock.