Good, Old-Fashioned Stew
|Maize flour||1⁄2 Cup (8 tbs)|
|Onions||4 , peeled and sliced|
|Sunflower oil||1 Tablespoon|
|Carrots||1⁄2 Pound, peeled and sliced (1/4 Kilogram)|
|Mushrooms||5 , sliced|
|Wheat free soya sauce||1 Tablespoon|
|Sea salt||To Taste|
|Freshly ground black pepper||1|
|Pepper||1 Medium, deseeded and sliced (Use Red Or Green)|
|Potatoes||4 Large, peeled if old and cut into 4 (Or Equivalent)|
|Vegetables||1⁄2 Cup (8 tbs) (Extra, In Season)|
Trim the meat of fat and gristle.
Cut into cubes and roll in maize flour (cornstarch).
Fry the onion in a tablespoonful of sunflower oil, until it begins to brown, using a large saucepan or flameproof casserole.
Put in the meat cubes and another spoonful of oil.
Fry while turning over, to seal the meat.
Add the soya sauce, all the vegetables (including the extras), the beans if you are using them and enough water to cover.
Bring to the boil while you stir.
Transfer to a casserole if necessary and put into a preheated oven 425°F/220°C (Gas Mark 7), middle shelf.
Cook for about 1 to 1 1/4 hours.