Rib Beef Stew with Green Beans

Stew made with cubed beef from a rib beef joint, roasted in the oven at 160 deg C for two hours (the weight of the joint was 725g). If the joint is cooked inside a wrapping of aluminium foil, there will be juices which can be saved for the gravy.

The joint was cubed after it had cooled to room temperature. No electric knife needed.

The gravy was made with half a dozen carrots, two red onions, a pinch of spelt, a clove of garlic, and a stick of celery. The chopped vegetables were cooked under glass for half an hour until tender, and then blended. After blending, add a pinch of paprika, some white pepper, and a pinch each of coriander, rosemary and thyme.

Finally add beef stock, plus the stock from the joint, and cook for another half an hour after adding the cubed beef.

Serve with boiled potatoes, cooked in a little salt, and some steamed green beans (or brocolli, according to choice).