Wed, 7 January 2026
INGREDIENTS
1 ½ lbs/700g stewing beef-diced
1 large onion-diced finely
3 cloves garlic crushed
2 sticks celery-chopped
2 carrots-diced into small cubes
1 teaspoon tomato puree
2oz/50g plain flour
600ml/1 pint beef stock
Pinch paprika
Couple of springs of thyme
Bunch Parsley-chopped
Salt and pepper
METHOD
Get a heavy casserole and fry off the meat until lightly browned. Season well at this stage with salt and pepper.
Next add in the onion, carrots, garlic and celery and cook gently until lightly glazed.
add the tomato puree, paprika and flour and cook for a few minutes until the flour has coated everything in the pot and indeed dried up any of the cooking juices.
Now add the beef stock, thyme springs and mix well
Bring back to the boil and then allow to simmer, gently, for approximately 1 ½-2 hours, adding additional stock as required.
Serve immediately with boiled rice of some creamy mashed potatoes and garnished with some chopped parsley.
Edward’s Top Tips:
Once the mixture has come to the boil Feel free to cook this dish in a large casserole dish in an oven set to 170C/325F/Gas Mark 3
Edward’s Handy Hints:
· Feel free to vary the ingredients by adding turnips, mushrooms, leeks, celeriac as desired to bulk up the vegetable content
· Leftovers of this recipe can be topped with puff pastry and turned into a delicious pie
