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This recipe was uploaded by kayleigh_jm
i'd like to share this because its such a yummy meal
2 . put the diced stewing beef into a cassarole dish then add the beef stock until it completely covers all the beef
3 . chop the leeks, carrots, onions and potatoes to any size you like and throw them in too, i like to keep the pots to the same size as you would a roast potatoe.
4 . i usually use about 3 garlic cloves and use a garlic crusher and add them to the mix
5 . add some mixed herbs, 2 bay leaves and my secret ingredient is also a little bit of worcestershire sauce (lea and perrings)
6 . mix everything together and if the stock doesnt cover all of the ingredients then add some extra water
7 . put the lid on the cassarole dish and stick in the oven for 1.5 hours
8 . when the dish has been in the oven for 1.5 hours, take it out, taste the gravy and then add more herbs, garlic or lea and perrings if needed. if it is very watery then add gravy granuals (also if you want to make this a beef and ale stew then add the ale now)
9 . put the dish back in for 1 or 1.5 hours
10 . once its done, check the beef, it should fall apart easily and so should the potatoes.
11 . the reason i put potatoes in is because they soak up the beef stock and have such a wonderful flavour.
12 . serve with crusty bread or yorkshire puddings. this dish may take a couple of attempts as this meal is done to taste rather than measurements and can be such a lovely dish when finaly perfected, i hope you enjoy this as much as i do :)