• 1-1/2 pounds stewing steak, trimmed and cut into cubes
• 4 medium onions, skinned and chopped
• 12 ounces carrots, peeled and chopped
• 1 pint stock
• 2 level teaspoons flour
• 3 teaspoons vegetable oil
• 1 teaspoon tomato purée
• salt and pepper
• 2 bay leaves

Heat the oil in the casserole pan and fry the meat in batches until well browned. Remove with a slotted spoon.

Reduce the heat, add the onions and carrots and fry until lightly browned. Remove with a slotted spoon.

Sprinkle the flour into the fat remaining in the pan and stir until evenly blended. Cook slowly, stirring, until the roux turns a light brown.

Add the stock, tomato purée and seasoning and stir until the mixture is smooth, then add the meat and vegetables, with their juices, and the bay leaves.

Cover the casserole and cook in the oven at 170°C (325°F) for 2-1/2 hours, stirring occasionally.

Contributor's note: From "Good Housekeeping Cookery Book", Ebury Press. I alter this recipe by adding some red wine. I also reduce the cooking time to 1 hour by using a better cut of meat.