Slow-Cooked Beef and Root Vegetable Stew

Ingredients

• 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

1. Heat the oven to 160C. Cut the beef into 4cm cubes, toss in the flour, and season well.
2. Brown the beef in the oil in batches in a heavy casserole, then set aside.
3. Cook the diced onion and celery in the same pot for 8 minutes, then return the beef.
4. Add the tinned tomatoes, thyme and 500ml water, bring to a simmer, cover, and cook in the oven for 2 hours.
5. Add the chunked carrots and potatoes and cook for a further 45 minutes until everything is tender.