Beef & Vegetable Casserole

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, cut in chunks
• 3 potatoes, cut in chunks
• 5 bay leaves
• 3 sprigs thyme
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato puree
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850 grams stewing beef, cut into nice large chunks

1. Heat oven to 160C fan.
2. Put the kettle on.
3. Put the celery, onion, carrots, bay and 1 thyme sprig in a casserole dish with 1 tbsp oil and the butter.
4. Soften for 10 mins, then stir in the flour until it doesn't look dusty anymore, followed by the tomato puree, Worcestershire sauce and beef stock cubes.
5. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer.
6. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins 1hr more until the meat is really tender and the sauce is thickened.

celery, onion, carrots, potatoes, bay leaves, thyme, vegetable oil, butter, flour, tomato puree, worcestershire sauce, beef, stewing beef

Taken from cookpad.com/us/recipes/359717-beef-vegetable-casserole (may not work)