2 tbsp vegetable oil

1kg stewing beef, cut into large chunks

1 celery stalk, roughly chopped

10 carrots, cut into large chunks

400g waxy potatoes, sliced

2 tbsp gluten free plain flour

500ml beef stock

pinch of sugar

3 bay leaves

big thyme sprig

Creamy parsnip mash, to serve

Serves - 4


Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.

Add the celery and carrots to the dish, give them a good browning, then scatter over the gluten free flour and stir.

Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stock and add the potatoes.

Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender.

The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot.

Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Recipe adapted from: Good Food
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