The Crypt Beef Stew
- 1 Knorr Beef Stock Cube, dissolved in
- 500 g beef casserole steak, diced
- 2 potatoes, cut into chunks
- 1 tbsp vegetable oil
- 2 celery sticks, diced
- 2 carrots, cut into chunks
- 1/2 swede, cut into chunks
- 10 ml Splash of balsamic vinegar
- 1 tbsp tomato puree
- 2 tbsp flour
- 2 bay leaves
- 2 g thyme
- 2 g rosemary
- 1 onion
- ground pepper, to taste
Using a heavy based pan heat the oil and fry onion, celery, carrot and swede for about 2 mins. Then add the beef and fry until browned all over.
Add balsamic vinegar and allow to cook until vinegar smell dissipates, add tomato puree and cook out until it's a darker colour, be sure to stir constantly.
Add flour, stir until coated, pour in the stock, and mix well.
Add potatoes and herbs and transfer to a casserole dish, cover and cook at approximately 160C, 150C fan, Gas mark 3 for about 1 3/4- 2 hours (the longer the better, slow cookers are ideal for this) or until the meat is tender.
Season to taste with black pepper and serve with crusty bread and a side of broccoli.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||428.122 kcal|
|Protein (g)||25.614 g|
|Sugar (g)||7.49 g|
|Fat (g)||21.931 g|
|Fibre (g)||5.481 g|
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