Recipe - Saturday Beef Stew

1 One half pound Shin Beef,; Sliced 3/4"
Thick
2 ounce Flour, Seasoned With Salt
And Pepper; Use Garlic Salt
1 ounce Cooking Oil Or Fat
2 lg Onions
1 pt Stock; From Stock Cubes
2 tablespoon Tomato Puree
1 pound Carrots
1 pound Potatoes

Trim fat and outer skin from beef. Cut into 1 inch 1 One half inch 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. Recover and cook until
meat is very tender 3 to 4 hours.
Recipe By : Old Magazine clipping from England, Sixties?

Posted to EATL Digest 17 October 96

Date: Fri, 18 Oct 1996 09:55:40 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM

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.