Slow-Cooked Beef and Root Vegetable Stew
Cheap braising beef, three hours of oven time, no attention needed.
Serves 4 180 min 46g protein
BeefSlow cookBritishBudgetFreezer friendly
Plan it this weekIngredients
- Beef chuck steak800 g
- Carrots300 g
- Potatoes600 g
- Brown onions250 g
- Celery100 g
- Tinned chopped tomatoes400 g
- Plain flour40 g
- Olive oil30 ml
- Dried thyme2 g
Method
- Heat the oven to 160C. Cut the beef into 4cm cubes, toss in the flour, and season well.
- Brown the beef in the oil in batches in a heavy casserole, then set aside.
- Cook the diced onion and celery in the same pot for 8 minutes, then return the beef.
- Add the tinned tomatoes, thyme and 500ml water, bring to a simmer, cover, and cook in the oven for 2 hours.
- Add the chunked carrots and potatoes and cook for a further 45 minutes until everything is tender.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 25 g Cornflour instead of Plain flour
Toss the beef in the cornflour as before; it thickens more strongly than flour, so add a splash more water near the end if the stew gets too thick.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Beef chuck steak · 800 g
- Carrots · 300 g
- Potatoes · 600 g
- Brown onions · 250 g
- Celery · 100 g
- Tinned chopped tomatoes · 400 g
- Plain flour · 40 g
- Olive oil · 30 ml
- Dried thyme · 2 g