INGREDIENTS

INSTRUCTIONS

1988    
Prepare the meats in the usual way, removing all traces of fat,
gristle and membrane, and cut into large chunks. Cut the onions into
one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4
inch lengths. Toss with the meats, onions and carrots in the flour
(which should be well-seasoned) and brown and seal, in batches, in
sizzling hot frying pan barely filmed with dripping or well-flavoured
oil. Transfer to a flameproof casserole. "Wash out" the frying pan
with some of the stock and add it to the casserole.  Add the rest of
the stock, 2 tablespoons juice from the jar of pickled walnuts and  the
bay leaves. Season with salt and pepper and bring to simmering  point.
Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours  until the
meats are very tender and the gravy is deliciously rich.  Add the
quartered or sliced walnuts to the beef. Check the stew for  seasoning
and cook for about 15 minutes more before serving.  Source: Philippa
Davenport in "Country Living" (British), January  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 55.6mg
Potassium: 368.7mg
Carbohydrates: 20.3g
Fiber: 3.7g
Sugar: 7.1g
Protein: 2.3g