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This recipe was uploaded by danthemackem
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.