|700g / 1½ lb braising (or stewing) steak|
|2 medium potatoes|
|2 medium carrots|
|1 large onion|
|25g / 1oz plain flour|
|400g / 14oz can of chopped tomatoes|
|420ml / ¾ pint of beef stock (two cubes)|
|4 tablespoons of red wine|
|2 tablespoons vegetable oil|
|2 bay leaves|
|Salt and pepper to taste|
Peel and slice the carrots.
Peel the potatoes and cut into cubes.
Peel the onion, slice and roughly chop.
Braising or stewing steak from the supermarkets is fine. But it's far
better if you can buy meat from your local butcher. It's more likely to be
produced locally, you have the chance to ask the butcher that question
if you want. It's likely to be better quality because your butcher
specialises in meat, game and poultry.
Our meat was supplied by Lewis the butchers in Kineton, Warwick. They have been supplying meat to the local community for over a hundred years and through three family generations.
Recipe by David Marks.
Pour one tablespoon of the oil into the frying pan and heat to a medium high temperature and add the meat cubes.
Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan. Keep the meat juices for the stock.
Sprinkle the flour over the onions and keep stirring for a minute. The flour is added to thicken the sauce.
Stir in the tomatoes and add salt and pepper. Stir well and let it simmer for two minutes.
Place the casserole dish (lid on) in the pre-heated oven (150°C / 300°F / Gas Mark 2) for 2½ hours. If cooking on the hob, turn the heat to low.