| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 65 |
g |
St Ivel Mono; (2.5oz) |
| 1 |
|
Onion; skinned and sliced |
| 700 |
g |
Lean stewing steak; cut into 1 cm (0.5 |
|
|
; inch cubes) (1.5lb) |
| 45 |
ml |
Seasoned flour; (3tbsp) |
| 2 |
|
Leeks; trimmed and sliced |
| 4 |
|
Carrots; peeled and sliced |
| 225 |
g |
Button mushrooms; (8oz) |
| 600 |
ml |
Beef stock; (1pt) |
| 1 |
|
400 g; (14oz) can chopped |
|
|
; tomatoes |
|
|
Salt and freshly |
|
|
Ground black pepper |
|
|
Bouquet garni |
INSTRUCTIONS
Melt the St Ivel Mono in a large saucepan. Add the onions and cook for 5
minutes, stirring occasionally. Remove from the pan with a slotted spoon
and set aside.
Toss the meat in seasoned flour until evenly coated. Put in the saucepan
and cook until lightly browned all over. Add the onions, leeks, carrots and
mushrooms and mix well.
Stir in the stock, tomatoes, salt, pepper and bouquet garni and mix well.
Cover the pan, bring the mixture to the boil, reduce the heat and simmer
for 2-3 hours, stirring occasionally. Alternatively, bring the mixture to
the boil and transfer to an ovenproof dish. Cover the dish and cook in a
preheated oven at 150C / 300F gas mark 2 for 2-3 hours, stirring
occasionally.
Serve the casserole with new potatoes, jacket potatoes, brown rice or
wholemeal pasta.
Variation:
Use 300ml (0.5pt) red wine in place of half of the stock, for a delicious
casserole.
Use other vegetables of your choice.
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