Country Beef Stew

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 50 mins

1 lb - stewing steak (beef shank)

1 tablespoon - beef dripping *

1 medium - onion

2 tablespoons - plain flour (all purpose flour)

1¼ pint - beef stock **

- salt and pepper

- bouquet garni

2 medium - carrots

1 small - turnip

1 stick - celery

¼ teaspoon - thyme

1 tablespoon - Worcestershire sauce

Cut the stewing steak into chunks about 1" (2.5cm) thick and peel and slice the onion. Heat the beef dripping in a large pan, and use it to fry the meat quickly until browned on all sides. Remove from the pan with a slotted spoon and put to one side. Add the sliced onion to the pan, reduce the heat and fry gently until it becomes transparent or lightly browned. Stir in the flour and cook slowly until it turns a rich brown colour.
Gradually add the beef stock to the onion and bring up to boiling, stirring all the time. Add the bouquet garni and salt and freshly ground pepper to taste and cover with a tight-fitting lid. Allow this to simmer very gently for 1½ hours. Whilst it is simmering, peel and slice the carrots, peel and dice the turnip and roughly chop the celery.
Remove the pan from the heat and, with a large spoon, skim off any fat on the surface, and then add the carrots, turnip, celery, thyme and Worcestershire sauce. Replace the lid and put the pan back on the heat, simmering for another hour (or until the meat and vegetables are tender). Again, skim off any fat. Remove the bouqet garni and, if required, season with a little more salt and pepper to suit your tastes. Serve with Creamed Potatoes or just on its own.