Fork-tender beef and root vegetables in deep gravy

≈ $8.08/serving$10.10at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• beef roast600 g
• potato3 ea
• carrot3 ea
• celery2 stalks
• yellow onion1 ea
• garlic3 cloves
• beef stock3 cups
• corn starch4 tsp
• bay leaves1 leaf
• worcestershire sauce1 tbsp
• thyme leaves1 tsp dried
• baguette1 ea

Method

1Prep

• •Cut the beef into 1 1/2 inch cubes and pat very dry.
• •Salt the beef generously.
• •Dice the onion and celery.
• •Cut the carrots and potatoes into 1 inch chunks, keeping the potatoes in a bowl of water.
• •Mince the garlic.

2Brown the beef

• •Heat 2 tbsp oil in a heavy pot over medium-high heat.
• •Brown half of the beef until deep brown on at least two sides, 4 minutes.
• •Brown the remaining beef the same way, then set all the beef aside.

3The long simmer

• •Soften the onion and celery in the same pot 5 minutes, scraping up the browned crust.
• •Add the garlic and thyme and cook 30 seconds until fragrant.
• •Pour in the stock and worcestershire, then add the bay leaf and the beef with its juices.
• •Cover and simmer on low, barely a bubble, 90 minutes.

4Vegetables in

• •Drain the potatoes and add them with the carrots to the pot.
• •Simmer 30 to 35 minutes until everything is fork-tender.

5Thicken & plate

• •Stir the cornstarch into 2 tbsp cold water until smooth.
• •Stir the slurry into the stew and simmer 2 minutes until the gravy turns glossy.
• •Taste and adjust the salt.
• •Ladle into big bowls and serve with crusty baguette for the gravy.