Beef vegetable stew

Use braising steak, chuck or beef shin, cut into even chunks. These tougher cuts become tender during a long, gentle cook.

Brown the beef in batches so it sears rather than steams, then simmer it gently with the lid on for about 2–3 hours. Keep the liquid at a lazy bubble, not a rolling boil.

Yes. Brown the beef and soften the onion first for a deeper flavour, then cook on low for 7–8 hours or high for 4–5 hours. Use less stock than for a hob-cooked stew, as little liquid evaporates.

Carrots, onions and celery make a classic base; add swede or turnip for a distinctly British flavour. Put potatoes in for the last hour or so, so they soften without breaking up.

Serve it with mashed potato, crusty bread or suet dumplings. If the stew already has plenty of potato, dumplings or bread are handy for soaking up the gravy.

Cool it quickly and refrigerate within 1–2 hours; eat it within 2 days. Reheat only once, until steaming hot throughout.

Yes. Freeze it once cooled, ideally in meal-sized portions. Defrost it in the fridge and use within 24 hours, then reheat until steaming hot throughout.