750g stewing beef
3 large carrots (peeled and thickly sliced)
1large cooking onion diced
1beef stock cube
350mls hot water
1 tsp cornflour
Salt and pepper to season
Medium sized potatoes, peeled and washed
Note- this can be made in a large pot on the hob or in a casserole dish in the oven.
Heat 2 tsp cooking oil in a large pot
Add the chopped carrots and onion and fry for 2 minutes
Remove vegetables from pot and put aside (for oven method place in your casserole dish)
Put the diced beef in the pot and fry until brown add 2 tblsp cold water and fry for 30 seconds
Remove the beef leaving any juices in the pot and add the beef to your vegetables.
Mix 1 tblsp if cornflour with a small amount of cold water and add to the juices in the pot, stirring quickly as it will thicken immediately.
Remove from the heat.
Add your beef stock cube to your 350mls of hot water and mix, add salt and pepper and half a tsp of tomato purée.
Return your pot to a low heat
Gradually add your stock to the juices, stirring constantly
For the hob method add your meat and veg to the juices in the pot, cover and cook on a low heat for 2 and 1/2 hours, add the potatoes for the last hour of cooking
For the oven method, pour your juices over the meat and veg in your dish and cover. Place in the middle of a pre heated oven, around 170 degrees celcius and cook for 2 1/2 hours adding the potatoes for the last hour,
Check hourly to make sure there is enough juice, if it seems to be drying out add a little extra hot water.
Posted with LifeCast