Ingredients:
- 1 tablespoon plain flour
- 1 tablespoon fresh thyme (if dried, 1 u00bd teaspoon)
- u00bc teaspoon salt
- 250g stewing beef, cut into 1 inch cubes
- 1 tablespoon rapeseed oil
- 2 carrots, peeled and diced
- 1 onion, peeled and finely chopped
- 2 celery sticks, chopped
- 200g turnip (1/2 turnip), peeled and diced
- 500mls beef stock cube
- 1 tablespoon tomato puree
- 1 bay leaf
- 250g potato, peeled and chopped in half
Method:
1. Mix flour, thyme, salt and beef together in a bowl, coating the beef in the flour mixture.
2. Heat a casserole dish to medium to high heat. Add 1/2 tablespoon of oil to the dish. Then add beef, turning till browned.
3. Remove beef from pan and set aside. Add remaining oil to pan and warm, add the vegetables and heat until softened.
4. Return the browned meat to the pan. Add in the beef stock, tomato puree, and bay leaf and bring the casserole dish to the boil, then reduce heat to a gentle simmer.
5. Add in potatoes.
6. Put the lid on the casserole dish and cook on low heat for 90 minutes or until beef is tender. Serve.
