Classic LAZENBY Stew

Preparation: 15 minutes
Cooking time: 31/2-4 hours
Serves: 5-6

Ingredients:
15-25ml oil
15-20ml butter
750g stewing beef (shin or brisket), cut into large chunks
1 onion, chopped
2 celery sticks, thickly sliced
2 large carrots, halved lengthways and sliced
5 bay leaves
3 sprigs of thyme
30ml flour
30ml tomato purée
30ml MAGGI LAZENBY
1 (410g) can chopped tomatoes
2 MAGGI beef stock cubes, crumbled
500ml hot water


Method:

1. Preheat the oven to 160°C.

2. Heat the oil and butter in a heavy-based, oven-proof casserole and brown the beef in batches, adding a little more oil or butter if necessary. Remove the last batch of beef and set aside.

3. Add a little more oil to the casserole dish and sauté the onion, celery, carrots, bay leaves and 1sprig of thyme gently for 8-10 minutes. Stir in the flour, and cook for 1 minute.

4. Add the tomato purée, MAGGI LAZENBY  the chopped tomatoes and the beef stock cubes.

5. Gradually stir in 600ml hot water and continue stirring until well blended.

6. Add the browned beef and the remaining thyme to the casserole dish and bring to a gentle simmer.

7. Cover the casserole dish with a tight fitting lid and place into the oven for 2hours and 30 minutes. Remove the lid and cook for a further 30minutes to 1hour or until the meat is meltingly tender and the sauce has thickened.