Saturday Beef Stew~

* Exported from MasterCook *

Saturday Beef Stew~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:25
Categories : Beef Casseroles
Silvia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Shin Beef, -- Sliced 3/4" Thick
2 Ounces Flour, Seasoned With Salt And Pepper -- Use Garlic Salt
1 Ounce Cooking Oil Or Fat
2 Large Onions
1 Pint Stock -- From Stock Cubes
2 Tablespoons Tomato Puree
1 Pound Carrots
1 Pound Potatoes

Trim fat and outer skin from beef. Cut into 1 inch - 1 1/2 inch pieces. Toss in
seasoned flour to coat, then brown in hot oil or fat.
Add roughly chopped onions. Sprinkle in any remaining seasoned flour. Add hot
stock and tomato puree to the pan and bring to the boil. Transfer to a large
casserole, cover and place in a slow oven (300 F, gas mark 2).
Peel carrots and potatoes. Leave whole or cut in half (lengthwise for carrots)
if very large. Add to casserole and sprinkle with salt. Re-cover and cook until
meat is very tender - 3 to 4 hours.

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NOTES : Made from inexpensive shin beef which, given long slow cooking, becomes
fork tender and yields superb gravy. This succulent casserole meal can be kept
waiting in the oven for late comers.