- 850g shin of beef or stewing steak
- 2 tbsp gluten and wheat free plain flour
- 700ml beef stock (made from gluten and wheat free stock cubes)
- 2 large onions - sliced
- 3 carrots - diced
- 2 sticks of celery - diced
- 2 tbsp of tomato puree
- Large knob of butter
- 2 bay leaves
- 4 sprigs of thyme
- Salt and black pepper
Pre-heat the oven to 160°C, 140°C fan, Gas mark 3.
On the hob, heat the butter in a large ovenproof casserole dish, add the celery, onions, carrots, bay leaves and thyme sprigs and allow to soften for a few minutes. Stir in the flour and let it coat the vegetables, stirring for a few minutes. Add the tomato puree and gradually stir in the beef stock and season.
Tip in the cubed beef and bring to a gentle simmer. Cover with a tightfitting lid and place in the oven for 2 hours 30 minutes. Remove the lid and cook uncovered for a further 30 minutes to 1 hour. The meat should now be very tender and the sauce thickened.
Remove bay leaves and any thyme remaining and serve with mashed potatoes and green vegetables.