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Not exciting but good and hearty.
You can double up veg with the veg in my 'supermodel soup' recipe to save prep time and cash.
It is actually quite low-fat but tastes very hearty. Stewing steak is also called braising steak or casserole steak. Basically tougher/cheaper cuts of beef: using these enables me to buy nice, aged, free-range meat affordably as I resent paying for the water they inject into the cheap stuff to add weight.
This takes a while but can be ignored for most of the cooking time. You can just do other stuff and it isn't a disaster if it is left in too long.
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Step 1Pre-heat the over to 160 (gas mark 4 or 3 depending on the temper of your oven), basically a medium/low.
Chop your veg (including the potato) and cut your beef into portions.
Put it into the casserole dish.
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Step 2Sprinkle over the dried veg. This is what it looks like (you find it by the pulses and dried onions in the supermarket).
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Step 3Add your seasonings to the casserole. Dab on the mustard, with the other stuff just sprinkle.
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Step 4Pour over your stock, give it a stir.
Put in (tightly covered) in the oven for THREE HOURS. You could make it FOUR if you want! The good news is you pretty much ignore it as it cooks.
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Step 5
If you want a thicker gravy, mix cornflour and cold water, add this and stir it in during the last 20 min of cooking.
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Step 6Once done, it may be eaten as 'a meal in itself' with bread.
It keeps up to 4 days in a cold fridge and is actually nicer for being chilled overnight! I think the flavours blend and settle. So it is ideal for making on Sunday alongside a roast then heating after work during the week.
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It's almost like a soup-sauce, but obviously 'real' not Campbells!
CO + K User
We just do ours with meat, potatoes, carrots, and onion. Wonder what I've been missing....