250g of Stewing Beef, cut into 1 inch cubes
500ml Boiling Water
1 Beef Stock Cube
2 Carrots, peeled and diced
1 Onion, peeled and finely chopped
2 Celery Sticks, chopped
200g Turnip (½ Turnip), peeled and diced
1 tbsp Plain Flour
1 tbsp Tomato Purée
250g White Potato, peeled and chopped in half
1 ½ tsp Dried Thyme
1 tbsp Rapeseed Oil
¼ tsp Salt
Mix flour, thyme, salt and beef together in a bowl, coating the beef in the flour mixture.
Heat a casserole dish to medium to high heat.
Add ½ tablespoon of oil to the dish.
Then add beef, turning till browned.
Remove beef from pan and set aside.
Add remaining oil to pan and warm, add the vegetables and heat until softened.
Return the browned meat to the pan.
Add in the boiling water mixed with the stock cube, Tomato Purée, and bring the casserole dish to the boil, then reduce heat to a gentle simmer.
Add in potatoes.
Put the lid on the casserole dish and cook on low heat for 90 minutes or until beef is tender.