|Beef chuck/Round steak||1 1⁄2 Pound|
|Carrot||3 , quatered|
|Celery stalk||4 , cut in 1 inch sticks|
|Beef stock||3 Cup (48 tbs)|
|Tomato paste||1 Teaspoon|
|Salt and pepper||To Taste|
Method Cut beef into 1-2 inch cubes.
In a casserole heat oil and, over high heat, brown beef on all sides, a few pieces at a time.
Take out beef, add onions, carrots and celery, lower heat and cook for 10 minutes or until lightly brown.
Pour off any excess fat, stir in flour and cook 2-3 minutes or until brown.
Pour on 2 cups stock and bring mixture to a boil, stirring.
Replace meat, add tomato paste, bou- quet garni and salt and pepper to taste.
The stock should almost cover the beef, so add more if necessary.
Cover and simmer gently on top of stove or in a moderately low oven (325Â°F) for 2 hours, or until beef is very ten- der.
Stir stew occasionally during cooking and add more stock to keep beef almost covered â€”the sauce should reduce a little during cook- ing, but the meat must not become dry.
When cooked, remove bouquet garni, taste gravy for seasoning and serve with mashed or boiled potatoes.