This is a very simple and easy recipe. First, wash and trim meat, cut into largish cubes. Pat dry and season with salt & black pepper and lightly coat with flour. Brown in a large smoking hot non-stick pan with butter and olive oil. Put aside. In the same oil, add 8 to 10 whole cloves of garlic, and chopped onions, fry lightly, add meat, a tin of chopped tomatoes, salt & black pepper, and lots of herbs ( I used oregano, parsley & thyme ). Dilute some beef Bisto in some hot water and add to pan. Close lid and simmer for an hour. Add potatoes & carrots & sliced mushrooms and stew for another half hour or so. The meat is ready when the meat is meltingly soft but still retaining a slight bite and the gravy is thick and rick. The children ate it with pasta.
I would usually use fresh white mushrooms but since I didn't have any, it was back to the trusty Narcissus tin mushrooms.
Browning the Meat.
Before the long stewing process.
I've just added potatoes and carrots.
Tuck in, kids!
A close-up....
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