- 750g stewing beef*, cut into 3 cm cubes
- 4 tablespoons oil (olive or vegetable)
- 2 medium to large onions, cut in half
- 1 clove garlic, crushed (optional)
- 2 medium carrots, peeled and cut into
- 400g can diced or whole tomatoes
- 2 cups stock (chicken, beef or vegetable)
– you can use a couple of stock cubes
mixed with hot water
- 1 heaped tablespoon plain flour
- Salt and ground pepper
Extras to make it tastier
- 1 sprig thyme or marjoram
- 2 bay leaves
- 6-8 olives, pips removed
- Macaroni, rice or boiled potatoes, sprinkled with parsley
Let’s get cooking
Turn on the oven and set to 180°C.
Heat 2 tablespoons of oil in a large frying pan. When oil is hot, add the sliced onions, stir them around as they cook and begin to turn light brown. Add the garlic and cook a little longer – make sure garlic doesn’t burn. Spoon the onion and garlic into a casserole dish that has a lid.
Add the rest of the oil into the frying pan, heat it up, then fry the meat until it all turns a nice light brown on all sides.
Add the meat into the casserole dish.
Add the flour to stock and stir with a fork to make surethere are no lumps.
Pour the thickened stock and all the other ingredients into the casserole and carefully stir them all together with a large spoon. Make sure that the meat and vegetables are covered with liquid.
Put the lid on the casserole and put it into the middle of the oven. Cook for about 30 minutes.
After half an hour, turn the temperature down to 160°C, and cook for a further 11/2 hours.
Serve with plain cooked macaroni or rice or boiled potatoes sprinkled with parsley.