2 celery sticks, thickly sliced
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
3 sprigs thyme
1 tbsp vegetable oil
1 tbsp lactose free butter
2 tbsp plain gluten free flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
600ml low FODMAP beef stock
850g stewing beef, cut into nice large chunks
Heat oven to 160C/140C fan/gas 3. Heat the beef stock. Put the celery, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the lactose free butter.
Soften for 10 mins, then stir in the gluten free flour until it doesn’t look dusty anymore, followed by the tomato purée, Worcestershire sauce and beef stock.
Tip in the beef and bring to a gentle simmer. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
Recipe adapted from: Good Food
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