Beef and Walnut Stew
|Stewing beef||1 Pound (450 Gram)|
|Walnut halves||2 Ounce (50 Gram)|
|Canned tomato and onion||13 1⁄4 Ounce (Cook In Sauce, Homepride, 376 Gram)|
|White bread slice||3|
Preheat oven to 190°C/375°F/Gas Mark 5.
Cut the beef into 2.5 cm/1 inch cubes.
Peel and slice the carrots.
Place the beef, carrots and walnuts in a large casserole.
Pour over the Tomato and Onion Cook-in-Sauce, stirring well.
Cover, place in the oven and cook for 1 1/2 to 2 hours, until the meat is tender.
Alternatively cook in a pressure cooker for 15 minutes at high pressure, following the manufacturer's instructions.
Toast the bread.
Remove the crusts and cut into small squares.
Remove the casserole from the oven or transfer the stew from the pressure cooker to a warm serving dish.
Sprinkle the top with croutons and serve hot with fresh vegetables.