This classic, Provençal braised beef stew is an budget-friendly and hearty meal to make, lovely served with potatoes, rice or crusty bread. Make the stew a day before to allow the flavours to mellow and mingle.
- Heat the oven to gas 3, 160°C, fan 140°C. On the hob heat the oil in an ovenproof dish, add the beef and brown well all over on the outside.
- Remove the beef, then add the onions and garlic and cook gently for 5 mins, pour in the stock and wine (use extra stock instead of wine if preferred) and mix well. Add the bouquet garni, ground cloves and orange zest, and return the beef to the pan. Cover with a lid and cook in the oven for 2 hrs.
- Add the carrots (peeled and chopped into quarters) and potatoes (cleaned but unpeeled) to the casserole, replace the lid and cook for a further 20 mins. Then add the celery sticks (cut in half) and cook for another 10 mins.
- Remove the beef from the pan and carve. Serve with the veggies and juices and season with salt and pepper.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.