25 g (1 oz) butter or 2 tbsp vegetable oil
1 onion, chopped
700 g (1 1.2 lb) lean braising steak, cubed
25 g (1 oz) plain flour
salt and pepper
600 ml (1 pt) beef stock
2 bay leaves
2 carrots, thickly sliced
1 onion, chopped
700 g (1 1.2 lb) lean braising steak, cubed
25 g (1 oz) plain flour
salt and pepper
600 ml (1 pt) beef stock
2 bay leaves
2 carrots, thickly sliced
method
1. Heat the butter or oil in a flameproof casserole. Add the onion and fry for 3 - 4 mins.
2. Add the meat and fry until lightly browned, stirring occasionally.
3. Stir in the flour and salt and pepper. Cook, stirring for 1 min. Gradually add the stock, stirring continuously and scraping any sediment from the bottom of the casserole. Add bay leaves, bring to the boil, cover and cook over a very low heat for 1 1/2 hours. If preferred, cook in oven at 170°C (325°F) gas 3.
4. Add the carrots to . casserole, stir well and cook for 1 hour.
When freezing casseroles, the vegetables should be slightly undercooked. Follow the recipe to step 4, add carrots but cook for only 30 mins before freezing.
If the sauce is too thin at the end of the cooking time, boil, stirring, for a few minutes until it reduces and thickens.
2. Add the meat and fry until lightly browned, stirring occasionally.
3. Stir in the flour and salt and pepper. Cook, stirring for 1 min. Gradually add the stock, stirring continuously and scraping any sediment from the bottom of the casserole. Add bay leaves, bring to the boil, cover and cook over a very low heat for 1 1/2 hours. If preferred, cook in oven at 170°C (325°F) gas 3.
4. Add the carrots to . casserole, stir well and cook for 1 hour.
When freezing casseroles, the vegetables should be slightly undercooked. Follow the recipe to step 4, add carrots but cook for only 30 mins before freezing.
If the sauce is too thin at the end of the cooking time, boil, stirring, for a few minutes until it reduces and thickens.
serving amount
serves 4
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