Ingredients
- 3 tbsp olive oil
- 1 large onion, peeled and chopped
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 500g stewing steak, cut into large chunks
- 2 tbsp Worcester sauce
- 2 large potatoes, peeled and cut into 3-4cm cubes
- 200mls good beef stock (or 2 x 10g cubes plus 200mls water)
- Pepper
- Salt
- 2 tbsp flour
- 4 tbsp cold water
Method
- Place a large saucepan on the stove; add the 3 tbsp oil and heat.
- Add the onions and vegetables and cook for a few minutes to take a little colour.
- Remove the meat from the packet and dry well on kitchen towel.
- Season the beef and add to the vegetables, really mix well.
- Add the Worcester sauce, potatoes, stock or water and cubes a little more pepper and salt mix really well.
- Bring to the boil, then turn the heat right down to a simmer, place a lid on and simmer for between 1 1/2 - 2 hours, or until the meat is really tender, but not falling apart.
- Mix the flour and water together well so no lumps, then add a little to the finished casserole and cook for a further 10 minutes to thicken nicely. You could add a little gravy granules or even cornflour or arrowroot if you are a coeliac.
- I like to serve my casserole with a large spoonful of pickled red cabbage.
