Simple beef and potato casserole

Just the thing for the cold evenings ahead, try serving this warming dish the way Phil Vickery does at home: with pickled red cabbage.

Prep time: 15 minutes

Cooking time: Between 1½ - 2 hours

Serves: 4-6 people

Ingredients

3 tbsp olive oil

1 large onion, peeled and chopped

2 carrots, peeled and chopped

1 parsnip, peeled and chopped

500g stewing steak, cut into large chunks

2 tbsp Worcester sauce

2 large potatoes, peeled and cut into 3-4cm cubes

200mls good beef stock (or 2 x 10g cubes plus 200mls water)

Pepper

salt

2 tbsp flour

4 tbsp cold water

Method

• Place a large saucepan on the stove; add the 3 tbsp oil and heat. Add the onions and vegetables and cook for a few minutes to take a little colour.2. Remove the meat from the packet and dry well on kitchen towel. Season the beef and add to the vegetables, really mix well.

• Add the Worcester sauce, potatoes, stock or water and cubes, a little more pepper and salt and mix really well.

• Bring to the boil, then turn the heat right down to a simmer, place a lid on and simmer for between 1½ - 2 hours, or until the meat is really tender, but not falling apart.

• Mix the flour and water together well so there are no lumps, then add a little to the finished casserole and cook for a further 10 minutes to thicken nicely. You could add a little gravy granules or even cornflour or arrowroot if you are a coeliac. I like to serve my casserole with a large spoonful of pickled red cabbage.