Serves 4 people
500g of Extra lean 5% fat beef mince.
1 onion finely diced.
2 sticks of celery finely diced.
2 carrots finely diced.
100g of frozen garden peas.
1 clove of crushed garlic.
1 Chicken Stock cube.
1 tbsp of tomato puree.
1 beef oxo cube.
1 tbsp of Worcestershire sauce.
1 to 2 level tbsp of original bisto powder. (Brown box) depending on how thick you like your gravy.
1 bouquet Garni ( I use the ones that are like a teabag, of course if you have an abundance of fresh herbs use your own)
200ml of water or enough to cover the mince and veg.
Salt and freshly ground black pepper to your own taste.
Brown off the mince in a deep frying pan. Add the onion and leave to sweat for about 2 minutes.
Add the celery and carrot, garlic, stock cubes, tomato puree, boquet garni and 200ml of just boiled water.
Leave to simmer away on a low heat for 40/45 minutes. Add the frozen peas at this stage so the don’t loose their colour.
Add the bisto to a little bowl and add 1-2 tsp of water to bring together removing any lumps and then stir into the mince stiring all the time until yhe sauce has thickened.
Leave to simmer for 10 minutes until the peas have defrosted and the sauce reduces. Serve with fresh seasonal veg and spuds.
(You can of course use gravy granules)