30 ml (2 tbsp) oil
450 g (1 lb) braising steak, cut into large chunks
2 leeks, trimmed and thinly sliced
700 g (1 1/2 lb) potatoes, peeled and cut into 5 mm (1/4 inch) slices
salt and freshly ground pepper
300 ml (1/2 pint) beef stock
225 g (8 oz) tomatoes, skinned and quartered
450 g (1 lb) braising steak, cut into large chunks
2 leeks, trimmed and thinly sliced
700 g (1 1/2 lb) potatoes, peeled and cut into 5 mm (1/4 inch) slices
salt and freshly ground pepper
300 ml (1/2 pint) beef stock
225 g (8 oz) tomatoes, skinned and quartered
method
1. Heat the oil in a shallow frying pan and fry the meat for about 5 minutes until evenly brown. Remove from the heat.
2. Put the meat into a 2 litre (3 1/2 pint) shallow ovenproof casserole. Top with the leeks and potatoes and season well.
3. Pour over the beef stock and cook covered in the oven at 170°C (325°F) mark 3 for 1 1/2 hours, then raise to 190°C (375°F) mark 5 and continue to cook uncovered for 30 minutes. Any potato surface protruding from the surface lightly brush with oil.
4. A quarter of an hour before the end of the cooking, tuck the tomatoes in among the other vegetables.
2. Put the meat into a 2 litre (3 1/2 pint) shallow ovenproof casserole. Top with the leeks and potatoes and season well.
3. Pour over the beef stock and cook covered in the oven at 170°C (325°F) mark 3 for 1 1/2 hours, then raise to 190°C (375°F) mark 5 and continue to cook uncovered for 30 minutes. Any potato surface protruding from the surface lightly brush with oil.
4. A quarter of an hour before the end of the cooking, tuck the tomatoes in among the other vegetables.
serving amount
serves 4
rate this recipe
8.8
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