Beef Stew

Step 1

Sprinkle beef with salt and pepper.

Step 2

Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.

Step 3

Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.

Step 4

Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.

Step 5

Add carrot and celery, stir for 1 minute to coat in flavours.

Step 6

Sprinkle flour evenly across surface, then stir to coat.

Step 7

Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.

Step 8

Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.

Step 9

Bring to simmer, then adjust heat to low / medium low so it's simmering gently. (Note 3 for other cooking methods)

Step 10

Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).

Step 11

Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.

Step 12

Season to taste with salt and pepper.

Step 13

Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).