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    essential Beef casserole

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    essential Beef casserole

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 3 hours
    • Total time: 3 hours 10 minutes to 3 hours 15 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4 - 6


    • 2 x 450g pack essential Waitrose British Beef Stewing Steak
    • 2 essential Waitrose Onions, cut into large dice
    • 300g essential Waitrose Carrots, sliced lengthwise, cut into thick slices
    • 300g essential Waitrose Parsnips, sliced lengthwise, cut into thick slices
    • 2 sticks essential Waitrose Celery, sliced
    • 4 tbsp Plain flour
    • 4 tbsp Vegetable oil
    • 2 Beef stock cubes, dissolved in 500ml boiling water
    • 2 tsp Dried thyme
    • 2 Bay leaves, torn


    1. Preheat the oven to 170 degrees C, gas mark 3. Place the flour onto a plate and season generously. Then, in batches, lightly dust the beef in the flour, shaking off any excess. Heat 3 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid. Fry the beef in 2-3 batches and cook for 1-2 minutes on each side, until browned all over. Transfer all the meat to a plate and set aside. Repeat with the remaining meat, adding more oil as needed.
    2. Heat the remaining oil and add the onions to the casserole dish with the carrots, parsnips and celery Sauté over a low heat for 5-6 minutes or until they are beginning to colour.
    3. Pour in the stock gradually, using a wooden spoon to deglaze the casserole dish. Return the beef to the casserole, and stir occasionally until it reaches boiling point. Add thyme and bay leaves. Cover and cook in the over for 2 - 2 and a half hours, or until the meat is very tender and the carrots are tender, then serve with mash.

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