Ingredients
- 1tbsp Oil
- 600-750g Beef cubed
- Plain flour 4 Tbsp
- 6 large Carrots sliced roughly 500g
- Swede cubed 500-600g
- 2-3 large onions chopped 400g
- 2 Beef stock cubes or 2 pints of beef stock
- 1tbsp tomato puree
- 1Tbsp of Thyme or mixed herbs
- Black pepper 1tsp
- Salt 1tsp
- Garlic granules 2 tsp
Method
- Dust beef cubes with flour generously, adding a little salt and pepper to season.
- Heat the oil in a deep saucepan, add the dusted beef cubes and gently brown.Try not to move the meat around too much so as to allow a nice golden crust to seal in the flavour. This can be done in batches so the pan does not become crowded as this would cause the meat to boil.
- Once the meat has browned stir in the stock cube (without water if using a cube), herbs, Garlic granules, salt, pepper and tomato puree.
- Add the chopped onions, chopped carrots and diced swede and stir well.
- Add 1-2 pints of water or stock.
- Bring to the boil then reduce heat to allow the stew to simmer for a minimum of 4 hours. Occassionally stiring to revent sticking.
This is also a great slow cooker meal. Prepare in large saucepan as above then transfer to the slowcooker and cook on low for a minimum of 8 hours or high for 4-6 hours.