Slow braised beef and carrot stew with thyme
Tender beef and sweet carrots in a glossy thyme gravy, made without onion or garlic so it is gentle on the gut. A low FODMAP stew that still tastes like Sunday.
- Time2 hr 45
- LevelEasy
- Costabout £2.63 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the 160°C (140°C fan) oven. Toss the beef with the cornflour and pepper in a bowl until lightly coated.
- 2
Heat the oil in a large casserole over a high heat. Brown the beef in two batches for 4 minutes each, until deep golden. Lift out onto a plate.
8 min - 3
Stir the tomato purée into the pot for 1 minute, then add the water, thyme and bay leaves, scraping up the sticky bits from the base.
- 4
Return the beef to the pot and bring to a simmer. Cover and cook in the oven for 1 hour 30 minutes.
90 min - 5
Stir in the carrots, parsnip and potatoes. Cover and cook for another 45 minutes, until the beef is tender and the vegetables are soft.
45 min - 6
Remove the bay leaves. The gravy should coat the back of a spoon. If it is thin, simmer on the hob for 5 minutes.
- 7
Scatter over the spring onion greens and serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.