Chunky Beef with Celery
Ingredients
- 2 oz red kidney beans soaked overnight and drained
- 1 oz lard or dripping
- 4 chunky pieces of top rib beef 4 oz each
- 8 oz celery trimmed and cut into 5 cm (2 inch) lengths
- 1 onion skinned and sliced
- 3/4 pint beef stock
- 2 tbsp sherry
- salt and freshly ground pepper
- 2 tbsp cornflour
Instructions
- Put the beans into a saucepan of water. Bring to the boil and boil rapidly for 10 minutes, then drain again.
- Melt the fat in a flameproof casserole and brown the meat quickly. Remove with a slotted spoon and set aside.
- Add the celery and onion to the casserole and brown lightly. Mix in the beans and sit the meat on top of the vegetables. Pour the stock and sherry over and season well. Bring to the boil then cover and bake in the oven at 170°C (325°F) mark 4 for about 2 hours.
- Strain off the juices and transfer the meat and vegetables to a shallow dish. Mix the cornflour to a paste with a little water. Stir into the juices, bring slowly to the boil and cook for 2-3 minutes to thicken. Pour a little over the meat and serve the rest separately.
Calories: 370 kcal
Carbohydrates: 12 g
Protein: 27 g
Fat: 23g
Saturated Fat: 10 g
Cholesterol: 76 mg
Sodium: 293 mg
Potassium: 718 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 272 IU
Vitamin C: 4 mg
Calcium: 49 mg
Iron: 3 mg