*  Exported from  MasterCook  *
 
                            Saturday Beef Stew~
 
 Recipe By     : Old Magazine clipping from England, Sixties?
 Serving Size  : 4    Preparation Time :0:25
 Categories    : Beef                             Casseroles
                 Silvia
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Pounds        Shin Beef, -- Sliced 3/4  Thick
    2      Ounces        Flour, Seasoned With Salt And Pepper -- Use Garlic Salt
    1      Ounce         Cooking Oil Or Fat
    2      Large         Onions
    1      Pint          Stock -- From Stock Cubes
    2      Tablespoons   Tomato Puree
    1      Pound         Carrots
    1      Pound         Potatoes
 
 Trim fat and outer skin from beef. Cut into 1 inch - 1 1/2 inch pieces. Toss in
 seasoned flour to coat, then brown in hot oil or fat.
 Add roughly chopped onions. Sprinkle in any remaining seasoned flour. Add hot
 stock and tomato puree to the pan and bring to the boil. Transfer to a large
 casserole, cover and place in a slow oven (300 F, gas mark 2).
 Peel carrots and potatoes. Leave whole or cut in half (lengthwise for carrots)
 if very large. Add to casserole and sprinkle with salt. Re-cover and cook until
 meat is very tender - 3 to 4 hours.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Made from inexpensive shin beef which, given long slow cooking, becomes
 fork tender and yields superb gravy. This succulent casserole meal can be kept
 waiting in the oven for late comers.