and Treacle Beef Stew HT MC
4 Hot Beef Main Course
675g/1½ lb lean
Stewing or Braising Beef, cut into 2.5cm/1 inch cubes
1 tbsp of Lard or Cooking Oil
1 tbsp Plain Flour
4 Carrots, thickly sliced
2 Parsnips, thickly sliced
1 large Onion, thickly sliced
1 stick of Celery, thickly sliced
5cm/2-inches Root Ginger, thinly sliced
1 x 400g/14oz tin Chopped Tomatoes
1 tbsp Wine Vinegar
1 tbsp Black Treacle or dark Molasses
Salt and Black Pepper
1. Heat the lard
or oil in a large saucepan and then brown one third of the meat on all sides.
Remove with a slotted spoon and repeat with the remaining 2/3rds of the meat
adding a little more lard or oil if necessary.
2. Return all the
meat to the pan, sprinkle over the flour and cook, stirring for 2-3 minutes
until the flour is golden brown.
3. Add the remaining ingredients (apart from the raisins), bring to the boil
stirring then reduce the heat, cover and simmer very gently for at least 2
hours, stirring from time to time and adding a little water or extra stock if
4. Add the raisins, mix well then continue to cook for a further 30
minutes. Remove the sliced ginger before serving.
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General Beef Preparations
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