 Beef and vegetable casserole
Serve 3
Ingredients
205g/ ½lb. stewing steak
25g/1 oz plain flour
25g/1 oz dripping
2 carrots
2 onions
¾ of a small turnip
1 beef stock cube
375ml/ ¾ hot water
salt and pepper
parsley
Method
Light the oven gas 3, 170'c, place the shelf in the center of the oven
wipe the meat, remove any excess fat. cut into small cubes and coat in flour
peel and slice carrots and onions, peel the turnip and cut into cubes
melt the dripping and fry the meat and vegetables for about 5 mins. stir in the rest of the flour
dissolve the stock cube in the water, add to the pan and bring to the boil, stirring , add salt and pepper
pour into a casserole dish, cover and bake in the center of the oven for 1-1½hours until the meat is tender
Serve sprinkled with a little chopped parsley.
Beefstew
Make as above, but do not pour the meat into a casserole dish.
Just leave in the pan to simmer with the lid on for 1-1½ hours until cooked. Stir frequently to prevent sticking
Serve these dishes with potatoes and vegetables
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