Beef
Warwickshire, England
Serves 6
675g / 1½lb Stewing steak, trimmed, washed and dried
30g / 2 tbsp Plain flour, seasoned
1 tbsp Dripping, or vegetable oil
150ml / 5floz Beef stock or red wine
6 medium potatoes, peeled and diced
4 Carrots, peeled and diced
2 medium onions, peeled and quartered
350g / 12oz Tomatoes, roughly chopped
110g / 4oz Mushrooms, washed and quartered
2 cloves of garlic, peeled and crushed
15g / 1 tbsp Fresh parsley, washed and chopped
Salt and freshly ground black pepper to taste
Pre-heat the oven to 140°C / 275°F / Gas 1.
Cut the beef into cubes and lightly dust with the seasoned flour.
Heat the oil in a frying pan and use to seal and lightly colour the beef.
Remove the meat and place in a casserole dish.
Add the stock or wine to the pan and heat gently, being sure to scrape the bottom of the pan, pour over the meat.
Add all the remaining ingredients to the casserole dish. Stir, cover and cook for 5-6 hours.