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Beef Stew

  • 8oz cubed stewing beef
  • 2oz flour
  • 4fl oz homemade beef stock
  • 3oz tomatoes, peeled and chopped (or use tinned tomatoes)
  • 1 carrot, peeled and sliced
  • 1/2 small onion, sliced
  • 2oz mushrooms, sliced
  • pinch dried rosemary, crushed


Pre-heat oven to 500 deg F, 260 deg C.


Toss the beef with the flour.


Place beef on a baking sheet and bake until lightly browned (about 10 minutes).


In a saucepan, mix the beef stock, vegetables and rosemary and bring to a boil.


Lower the oven temperature to 300 deg F, 150 deg C.


Put the browned beef into a casserole dish and pour in the stock and vegetables.


Cover and bake in the oven for about 2 hours, until the beef is tender.


Mash or puree as necessary.

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