Beef stew with vegetables

Ingredients (serves 4)

• Stewing beef (lean, raw)600 g
• Potatoes (raw)600 g
• Carrot250 g
• Onion150 g
• Tomato purée40 g
• Rapeseed / sunflower oil15 g

Also: Garlic, bay leaves, allspice, thyme, salt, water

Method

1. Get ready: pat the beef dry with kitchen paper and cut it into 3 cm cubes. Chop the onion and thinly slice 2 garlic cloves.
2. Heat 1.5 tbsp oil (15 g) in a heavy-based pot over high heat. Brown the meat in 3–4 batches, 3–4 min each, until browned on all sides. Transfer to a plate.
3. Turn down to medium heat, add the onion and garlic and fry for 3–4 min. Stir in the tomato paste (40 g) and fry for another 1 min. If it sticks, add a splash of water.
4. Return the meat to the pot and add 2 bay leaves, a few allspice berries and some thyme. Pour in enough water to cover and bring to the boil over high heat (about 5 min).
5. Cover and simmer over very low heat for 1 hour, stirring now and then. If the liquid gets low, add more water.
6. While the meat simmers, peel the potatoes and cut them into large cubes, and cut the carrots into thick rounds.
7. After 1 hour, add the potatoes and carrots, season lightly with salt and simmer, covered, over low heat for another 30–40 min until the meat and vegetables are tender.
8. Remove the bay leaves and serve. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.