1 1/2 lb (700 g) stewing steak
3 tbsp (45 ml) seasoned flour
2 onions, skinned and sliced
3 carrots, pared and sliced
2-3 potatoes, peeled and sliced
ground nutmeg
salt and pepper
396 g (14 oz) can tomatoes
stock
3 tbsp (45 ml) seasoned flour
2 onions, skinned and sliced
3 carrots, pared and sliced
2-3 potatoes, peeled and sliced
ground nutmeg
salt and pepper
396 g (14 oz) can tomatoes
stock
method
1. Cut the steak into 2.5 cm (1 inch) cubes and coat with seasoned flour.
2. Put into a casserole with layers of sliced onions, carrots and potatoes, sprinkling each layer with a pinch of nutmeg and some seasoning.
3. Add the tomatoes and enough stock to come halfway up the ingredients, cover and cook in the oven at 170°C (325°F) mark 3 for about 2 1/2 hours.
2. Put into a casserole with layers of sliced onions, carrots and potatoes, sprinkling each layer with a pinch of nutmeg and some seasoning.
3. Add the tomatoes and enough stock to come halfway up the ingredients, cover and cook in the oven at 170°C (325°F) mark 3 for about 2 1/2 hours.
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