A traditional braised beef casserole with thick, rich gravy and chunky veg. An easy, one-pan dish to serve at your next dinner party. Also a hearty Winter meal to keep you feeling full and satisfied. 

• 2 celery sticks (chopped)
• 1 onion (chopped) 
• 2 carrots (chopped) 
• 5 bay leaves 
• 2 thyme sprigs (leaves picked) 
• 1 tbsp olive oil 
• 1 tbsp butter 
• 2 tbsp plain flour 
• 2 tbsp tomato paste 
• 2 tbsp Worcestershire sauce 
• 2 beef stock cubes (crumbled) 
• 850g stewing beef (cut into large chunks) 
• 2 potatoes (chopped)

1. Heat oven to 160C and put the kettle on. 
2. Put celery sticks, onion, carrots, bay leaves and thyme in a casserole dish with oil and butter over stove on medium heat, soften for 10 min. 
3. Stir in plain flour, followed by tomato paste, Worcestershire sauce and crumbled beef stock cubes. 
4. Gradually stir in 600ml hot water, then tip in 850g stewing beef. 
5. Bring to a gentle simmer. 
6. Cover and put in the oven for 2hrs 30 mins, until meat is tender. 
7. Uncover and add potatoes, add water if needed. 
8. Put lid back on, cook for 30mins – 1hr more until the potatoes are cooked through. 
9. Garnish with the picked leaves of the remaining thyme sprig.