The Crypt Beef Stew

The Crypt Beef Stew

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  • 2 H

    Cooking Time

  • Medium


  • 20 MINS

    Prep Time

  • 4 People


  • 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

  1. 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.

  2. 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.

  3. Add flour, stir until coated, pour in the stock, and mix well.

  4. 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.

  5. Season to taste with black pepper and serve with crusty bread and a side of broccoli.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 428.12 kcal
Protein (g) 25.61 g
Sugar (g) 7.49 g
Fat (g) 21.93 g
Fibre (g) 5.48 g
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