Ingredients	Imperial	Metric
Braising (or stewing) steak	1½ lb	700 grams
2 medium potatoes	-	-
2 medium carrots	-	-
1 large onion	-	-
Plain flour	1 oz	25 grams
Can of chopped tomatoes	14 oz	400 grams
Beef stock (two cubes)	¾ pint	420 ml
4 tablespoons of red wine	-	-
4 tablespoons oil	-	-
2 bay leaves	-	-
Salt and pepper to taste	-	-

COOKING EQUIPMENT
1 large frying pan
1 casserole dish or 1 large pan if cooking on the hob

Preparation for Beef Casserole
  

Remove excess fat from the meat and cut into 2cm (1 inch) cubes. Peel and slice the carrots. Peel the potatoes and cut into cubes. Peel the onion, slice and roughly chop.

Pour two tablespoons of 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.

Start the oven pre-heating by turning it to 150°C / 300°F / Gas Mark 2

Using the meat juices, hot water and two stock cubes, mix up the stock for use later.
 

Pour the remaining oil into the frying pan, heat to a medium heat and add the onions. Fry them, turning constantly for about 5 minutes until they are soft. Sprinkle the flour over the onions and keep stirring for a minute. The flour is added to thicken the sauce.

Stirring constantly, slowly pour the stock over the onions and bring the mixture to the boil, then turn the heat to low. Stir in the tomatoes and add salt and pepper. Stir well and let it simmer for two minutes.

Pour the tomato and onion sauce into the casserole dish (pan if cooking on the hob). Add the potatoes, carrots, bay leaves, red wine and mix well with a spoon. Place the casserole dish 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.