*  Exported from  MasterCook  *

                           Saturday Beef Stew

Recipe By     : Old Magazine clipping, England, 1960s
Serving Size  : 4    Preparation Time :0:25
Categories    : Beef                             Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            Shin beef -- sliced 3/4" thick
   2      oz            Flour -- seasoned with
                        - garlic salt and pepper
   1      oz            Cooking oil or fat
   2      lg            Onions
   2      c             Stock (from cubes)
   2      tb            Tomato puree
   1      lb            Carrots
   1      lb            Potatoes

Trim fat and outer skin from beef. Cut into 1 to 1-1/2" 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.

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.


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