3 tbls (25 g) 1 oz flour
salt
pepper
750 g (1 1/2 lb) stewing steak, cut into 5 cm (2 inch) cubes
2 tablespoons oil
2 onions, sliced
1 teaspoon dried garlic
1 1/4 cup (300 ml) 1/2 brown ale (dark ale) or water
1 beef stock cube
pinch of dried mixed herbs
pinch of grated nutmeg
4 tablespoons tomato puree (paste)
8 oz (225 g) carrots or mixed root vegetables, sliced or chopped
salt
pepper
750 g (1 1/2 lb) stewing steak, cut into 5 cm (2 inch) cubes
2 tablespoons oil
2 onions, sliced
1 teaspoon dried garlic
1 1/4 cup (300 ml) 1/2 brown ale (dark ale) or water
1 beef stock cube
pinch of dried mixed herbs
pinch of grated nutmeg
4 tablespoons tomato puree (paste)
8 oz (225 g) carrots or mixed root vegetables, sliced or chopped
method
1. Mix the flour with salt and pepper and use to coat the steak cubes.
2. Heat the oil in a saucepan or pressure cooker and add the steak cubes, onions and garlic.
3. Fry until the steak cubes are browned on all sides.
4. Stir in the ale or water, stock cube, herbs, nutmeg and tomato puree and bring to the boil.
5. If using a pressure cooker, bring to pressure and cook for 15 minutes.
6. In a saucepan, cover and simmer for 1 hour.
7. Add the vegetables and stir well.
8. With a pressure cooker, bring to pressure again and cook for a further 5 minutes.
9. In a saucepan, cook for a further 30 minutes. Adjust the seasoning and serve.
2. Heat the oil in a saucepan or pressure cooker and add the steak cubes, onions and garlic.
3. Fry until the steak cubes are browned on all sides.
4. Stir in the ale or water, stock cube, herbs, nutmeg and tomato puree and bring to the boil.
5. If using a pressure cooker, bring to pressure and cook for 15 minutes.
6. In a saucepan, cover and simmer for 1 hour.
7. Add the vegetables and stir well.
8. With a pressure cooker, bring to pressure again and cook for a further 5 minutes.
9. In a saucepan, cook for a further 30 minutes. Adjust the seasoning and serve.
serving amount
serves 5 - 6
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