Beef and Vegetable Stew
|Chuck steak||1 3⁄4 Pound, trimmed of fat and cut into cubes (800 gram)|
|Flour||1 Ounce (25 gram)|
|Freshly ground black pepper||To Taste|
|Dripping||2 Ounce (50 gram)|
|Pickling onions||8 Small|
|Beef stock||1 Pint (600 milliliter)|
|Celery stalks||3 , chopped|
|Button mushrooms||4 Ounce (100 gram)|
|Freshly chopped parsley||1 Tablespoon (for garnish)|
1.Add salt and pepper to the flour and coat the beef with the mixture.
2.In a pan heat fat and put meat and onions in it.
3.Fry the ingredients until brown.
4.Add stock and allow the mixture to boil. Keep stirring.
5.Stir in celery stalks, carrots and mushrooms along with bouquet garni.
6.Put salt and pepper as per raste and let the ingredients cook for 2 - 2 1/2 hours after covering so that the meat is soft.
7.Take out the boquet garni.
8.Serve immediately or freeze for later use.
9.Serve garnished with parsley.
10.If frozen, thaw and reheat before serving.