CUP DRAW

[monty987]

Typical cheltenham away for Mansfield ! Mags at Arsenal though. chelsea get a cushy draw as always, villa vs Liverpool though tasty.

 

[Comfy]

Typical cheltenham away for Mansfield ! Mags at Arsenal though.

Good luck to them, they deserved it by putting that performance in against us

 

[Nacho]

Btw Monty Parky's been sacked.

 

[C19RK73]

Btw Monty Parky's been sacked.

 

[Nacho]

Bagsy I don't have to tell him about the Titanic.

 

[Teessidemackem]

Typical cheltenham away for Mansfield ! Mags at Arsenal though. chelsea get a cushy draw as always, villa vs Liverpool though tasty.

Warm your cockles up this winter with this tasty Beef Casserole....

Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, halved lengthways then very chunkily sliced
• 5 bay leaves
• 2 thyme sprigs, 1 whole and 1 leaves picked
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Method

• STEP 1
  Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  
  
• STEP 2
  Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  
  
• STEP 3
  Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  
  
• STEP 4
  Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
  
  
• STEP 5
  Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
  
  
• STEP 6
  Garnish with the picked leaves of the remaining thyme sprig.
  

 

[rooch 3]

Warm your cockles up this winter with this tasty Beef Casserole....

Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrots, halved lengthways then very chunkily sliced
• 5 bay leaves
• 2 thyme sprigs, 1 whole and 1 leaves picked
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Method

• STEP 1
  Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  
  
• STEP 2
  Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  
  
• STEP 3
  Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  
  
• STEP 4
  Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
  
  
• STEP 5
  Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
  
  
• STEP 6
  Garnish with the picked leaves of the remaining thyme sprig.

Can’t get on with bay mate 1 to 2 is enough for me but what I do do I put my toms in herbs and olive oil and after about 3 months add 2 or 3 to the casserole, very nice