Preheat our oven to a low or medium heat (around 160°C/320°F).
Heat the oil in a heavy-based casserole dish over medium heat. Add the peeled and sliced shallots and cook, stirring occasionally, until softened (about 5 minutes). Lift the shallots out of the pan with a slotted spoon and set aside.
Add the stewing beef to the casserole dish and sear it, turning the pieces to ensure they are sealed on all sides. This should take about 5-7 minutes. You may need to do this in 2 batches, depending on the size of pan, so that the meat doesn’t overlap.
Once all the meat is seared, return the shallots and all the meat to the pan and sprinkle the seasoned flour over and stir in well. Let the flour cook for 1-2 minutes to form a roux with the oil and juices.
Slowly add enough hot water to cover the meat and stir well to combine. Add the carrots, bring it to a simmer and allow the mixture to thicken slightly.
Crumble the beef stock cube into the mixture and stir it in. Add a dash of Worcestershire sauce for extra flavour.
Place the casserole dish in the oven and cook for 1.5 to 2 hours, or until the beef is tender. Check occasionally, adding more water if needed to keep the meat covered.
Meanwhile, stir the ingredients together in a small bowl for the gremolata and set aside.
Once tender, taste the sauce and adjust the seasoning. If the sauce needs thickening, stir in 1 tbsp of Bisto to your desired consistency. Ladle the beef stew into warm bowls and sprinkle over a spoonful of gremolata just before serving.
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