beef
serves 2-3
450g / 1lb blade steak, or shin of beef
30g / 1oz butter
3 medium onions, quartered
4 carrots, quartered
1 garlic clove, crushed
225g / 8oz tomatoes, some sliced, some quartered
salt and pepper
570ml / 1 pint dry cider
Cut the beef into 5cm / 2 inch cubes. Melt the butter in
a pan and brown the meat. Transfer to a ovenproof dish.
Add the onions and carrots to the pan and brown. Add to the ovenproof
dish
along with the garlic and tomatoes, season well and cover with the
cider.
Cover and cook in a pre-heated oven at 1700C / 3250F / Gas mark 3 for 21/2 hours.