Any root vegetables will work well in a slow-cooked stew, carrots and swede were just what I had in at the time. Do try and include some butternut squash if you can though, as when it beaks down it helps to thicken the stew and the gravy tastes amazing because of it.
Preheat your oven to 150°C
Peel and chop the onion and celery and fry slowly in a large casserole dish with a glug of olive oil. Meanwhile peel your carrots, swede and butternut squash, slice into chunks and add to the onions. Add a generous pinch of black pepper and some dried thyme.
While the vegetables are cooking place the beef into a bowl with the plain flour (cornflour if the wife is reading this). Mix together until the meat is well coated and add to the vegetables discarding any excess flour. Pour in the beef stock and bring to the boil, turn the heat down to a simmer, cover the dish and place in the oven for 2 – 2½ hours.
If the meat falls apart when you show it a fork then the stew is done. Serve it with some green cabbage, kale or crusty bread.
1 stick of celery
2 or 3 carrots
half a swede
half a butternut squash
500g diced stewing steak
2 tablespoons of plain flour
500ml beef stock