CLASSIC BEEF STEW

50 g lard or 45 ml vegetable oil

700-900 g stewing steak. Trimmed and cut into 4 cm cubes

4 medium onions, skinned and halved lengthways

350 g carrots, peeled and cut into chunks

30 ml flour

600 ml Beef Stock

15 ml (1 level tbsp) tomato puree

salt and pepper

2 bay leaves

1. Melt the lard in a medium flameproof casserole. Increase the heat and when the fat is just beginning to smoke, add the meat about one quarter at a time. Fry each batch until well browned. Remove with a slotted spoon.


2. Reduce the heat, add the onions and carrots and fry until the vegetables are lightly browned. Remove from the casserole.


3. Sprinkle the flour into the fat remaining in the pan and stir well until evenly blended. Return the pan to the heat and cook slowly, stirring constantly, until the roux begins to turn a light brown colour.


4. Add the stock, tomato puree and seasoning and stir until the mixture is quite smooth. Bring slowly to the boil, stirring, then add the meat and vegetables with their juices and the bay leaves.


5. Cover the casserole tightly and cook in the oven at 170°C mark 3 for about 2 ½ hours. Uncover and stir once during cooking; recover and return to the oven. Alternatively, cover and simmer gently on top of the stove for about 2 hours, stirring occasionally to prevent the stew from sticking. Remove the bay leaves before serving.
   Serves 4

CLASSIC BEEF STEW