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Noel Edmunds, Entertainer
675g British stewing beef, 2 tablespoons oil, 3 Carrots, sliced, 2
small onions, quartered
1 stick celery, sliced, 1 clove garlic, crushed, 25g flour, 300 ml water,
150 sherry
450 canned tomatoes, 1 beef stock cube, 1 bay leaf, parsley, salt and
pepper, 6 stuffed green olives sliced
Pre heat oven to 180°C
Cut beef into 4cm cubes. Heat oil in saucepan and fry meat until browned.
Remove from pan. Add carrots, onions, celery and garlic to the pan.
Fry over low heat for five minutes. Stir in flour and cook gently for
a few minutes, then add water, sherry and canned tomatoes. Crumble in
the stock cube and stir well. Add bay leaf and parsley and season with
salt and pepper.
Bring to the boil, stirring until it thickens. Transfer to an oven proof
dish. Cover and bake for two and a half hours. Remove bay leaf and sprigs
of parsley. Stir in olives and serve with seasonal fresh vegetables
and boiled potatoes. |
