2 carrots, peeled and chopped into 1cm/½in rounds
100g/3½oz leek, finely chopped or 1 onion, finely chopped
2 parsnips, peeled and chopped into 1cm/½in rounds
½ tsp dried rosemary
1 tsp dried thyme
2 tbsp dried thyme
1 tbsp tomato puree
mashed potato, to serve (optional)
1½ tbsp gluten-free plain flour or cornflour
150g/5½oz gluten-free plain flour
1 tsp Dijon or wholegrain mustard
1½ tsp gluten-free baking powder
450ml/16fl oz gluten-free beef stock
salt and freshly ground black pepper
1 tsp cornflour mixed with 2 tsp water (optional)
1 tsp vegetable oil
75g/2½oz butter, cold and grated
500g/1lb 2oz stewing beef, cut into 1cm/½in strips