Ingredients
| 1 Kg |
stewing beef cut into chunks |
| 1 |
large onion |
| 5 ml |
dried rosemary |
| 5 ml |
dried thyme |
| 4 |
bay leaves |
| 10 ml |
plain flour |
| 4 |
cloves garlic |
| 100 ml |
Guinness |
| 500 gm |
carrots |
| 500 gm |
FAIRTRADE potatoes |
| 150 ml |
stock or water |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| FAIRTRADE |
Sources
Fresh Fruit and veg
Herbs and Spices
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Method
Preparation
Prepare the vegetables in the usual way.
Cut the prepared onion into rings.
Cooking
In a nice heavy ovenproof pan, heat a little oil and seal-fry the beef chunks along with the bay leaves.
Add the onion and chopped garlic and fry for a few minutes over medium heat.
Reduce the heat and add the other herbs,and the flour. Stir the flour in until smooth.
Add the stock and the guinness and simmer, stirring whilst the gravy thickens.
Add salt and pepper to taste.
Add the carrots and potatoes and cover the pot.
Bake in the oven for 2 hours minimum at Gas Mark 2.
Check that the meat is tender.
To serve
Serve as a one-pot meal.
Variation
Lamb is OK, but not as good as beef for this dish.
See Housepot for major variations.
Other vegetables can be added as necessary.
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