Family Beef Stew

[Meat and Offal]

675g/1½lb stewing steak

dripping or oil

2 large mild onions, sliced

3 medium carrots, cubed

1 medium turnip, cubed

570ml/1 pint brown stock

salt and freshly ground black pepper

1 bay leaf

2 parsley stalks

a pinch of chopped fresh thyme

1. Preheat oven to 150°C/300°F/Gas mark 2.

2. Remove any gristle and excess fat from the meat and cut into 3cm/1½in cubes.

3. Melt a little dripping or oil in a sauté pan. Brown meat on all sides, a few at a time, and transfer to a casserole. If the bottom of the pan becomes  too brown and sticky add a little stock and swish it about, scraping the sediment from the bottom of the pan. Pour into the casserole, then heat more dripping or oil and continue frying meat until all is transferred to the casserole.

4. Fry the onion, carrot and turnip in the pan until golden brown and place them in the casserole.

5. Pour the stock into the pan and bring to the boil, scraping any sediment from the bottom. Stir in seasoning, bay leaf, parsley and thyme and pour onto the meat. Bring to the boil and simmer for 2 minutes.

6. Cover the casserole and cook in the oven for 2-2½ hours. Skim off any excess fat.