About this recipe:I made this one night when I realised I had some pre-cubed beef that needed using and hardly anything else. It's a little of the watery side, but that's perfect if like me you like dipping in bread to your stew and could always be thickened up with cornflour if you wish.
2 handfuls cubed beef
2 large carrots, diced
1 medium onion, finely sliced
1/2 a stick celery, thickly sliced
1 handful mixed veg (peas and sweetcorn)
500g chicken stock
1 tablespoon oil
1/2 teaspoon dried thyme
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Method Prep:5min › Cook:3hr › Ready in:3hr5min
Add the onion and beef to a frying pan with a little oil (if you feel it requires it, depends on how good your pan is) and cook until the onions are soft.
Tip out the onion/beef into a casserole dish and add the rest of the ingredients to the frying pan with half the stock, cooking on a high heat for about 10 minutes.
Pour the contents of the frying pan into the casserole dish along with the thyme and rest of the stock (and a little bit of pepper if you like) and put on the lid. Cook in the oven on a low heat (about 140 C) for around 3-4 hours, giving it a stir every hour.
Add pretty much any vegtables you like for variations and double up the ingredients to serve more, it will cook just the same :)