← Nouns Cooking · American

Ingredients

• 700 g beef chuck or stewing beef, cut into 2 cm cubes
• 1½ tsp Salt, divided
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 1 Onion, chopped
• 3 Carrot, sliced
• 2 Celery, sliced
• 3 cloves Garlic, minced
• 2 tbsp Tomato purée (paste)
• 400 g tinned diced tomatoes
• 1.5 l Beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 2 Bay leaves
• 450 g Potato, cut into 2 cm cubes
• 150 g Green beans, cut into 2.5 cm pieces
• 100 g frozen sweetcorn
• 100 g frozen peas
• 2 tbsp Parsley, chopped

Method

1. Season the beef with 1 tsp of the salt and the pepper. Heat the oil in a large pot over medium-high heat and brown the beef in two batches, about 4 min per batch. Set aside.
2. Add the onion, carrots and celery and cook for 5 min, until starting to soften. Stir in the garlic and tomato paste for 1 minute.
3. Return the beef with the tomatoes, stock, Worcestershire, thyme and bay leaves. Bring to the boil, then cover and simmer gently for 1 hour, until the beef is nearly tender.
4. Add the potatoes and green beans and simmer, uncovered, for 20–25 min, until the potatoes are soft.
5. Stir in the corn and peas and cook for 5 min more. Remove the bay leaves, season with the remaining salt to taste and stir in the parsley.

Tips

• Any vegetables you have can go in: cabbage, courgette or leftover cooked veg all work.
• It freezes well for up to 3 months.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies RecipeTin Eats Jo Cooks