Posted in American Cuisine, Beef Dishes, British Cuisine, Casseroles, Potato Dishes, Uncategorized

Beef Stew (second variety)

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Ingredients

450 g (1/2 kilo) diced beef

1 tbsp olive oil

2 beef stock cubes (I used oxo)

750 ml boiling water

2 tsp mixed herbs (I used rosemary/thyme and oregano)

2 medium potatoes (peeled and cubed)

3 carrots peeled and cut into 1 inch pieces

2 leeks (white part) cut into 1 inch pieces

2 tsps cornstarch

2 tsps cold water

2 tbsp gravy granules

Method

Brown off the beef in the oil for 4-5 minutes or until brown.

Put the beef into a stew pot (I am using a deep terracotta pot).  Mix the stock cubes with the hot water and pour over the beef. Add the herbs then cover and cook at  about 180 c in the oven for about an hour.

Stir potatoes, carrots and leek into the pot.

Dissolve cornstarch in 2 tsps of cold water and stir into the stew.

Cover and simmer 1 hour more.

Mix the gravy granules in a bowl with some of the juice from the stew then re add to stew and cook a further 20-30 minutes.

 

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