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
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.