One Pot Beef Stew
We all need a catalogue (or at least a handful) of recipes where you throw a few ingredients into a pot, let it cook away for a few hours and when you come back you have a glorious, silky, glossy dinner. This one-pot bean stew is such a recipe and we can't recommend it enough.
The measurements used here make a generous dinner for 6 people but you can scale it down or up and if you make too much of it, we recommend you let it cool, divide it in individual portions and freeze it. It will will be delicious reheated. Like most stews, it is true that it will be even more delicious the following day, so if you have the time, why not make it the day before you intend to eat? Sometimes, it is good to treat yourself and trust us, this is a gorgeous treat of a dinner.
It is comfort on a plate and a real winter warmer, although with the Irish summers you could be wanting to make this beef stew all year long. The fresh parsley mixed at the end gives it a real bit of freshness and we hope you enjoy it as much as we do!
- 2 tsps olive oil
- 2 celery sticks, thickly sliced
- 1 onion, chopped
- 3 carrots, cut in big chunks
- frozen peas
- 5 bay leaves
- 3 sprigs thyme
- 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
- flat leaf parsley
- Heat oven to 160C/140C fan.
- Spray Low cal oil in a casserole dish and put the celery, onion, carrots, bay and 1 sprig of thyme.
- Soften for 10 mins, then stir in the flour, stir well and add the tomato purée, Worcestershire sauce, and beef stock cubes.
- Slowly add in 600ml hot water, then add the beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover add the frozen peas and cook for 30mins to 1hr more until the meat is really tender and the sauce is thickened.
- Sprinkle with flat-leaf parsley.