Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ 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 larges | Onions |
| 1 pint | Stock; From Stock Cubes |
| 2 tablespoons | Tomato Puree |
| 1 pounds | Carrots |
| 1 pounds | Potatoes |
Trim fat and outer skin from beef. Cut into 1 inch - 1½ 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.
Recipe By : Old Magazine clipping from England, Sixties? Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 09:55:40 EDT From: erika metzieder <100627.3022@...> 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.