Collect: 1.5 pounds beef stew meat cut into approx 1 inch, bite size pieces.
Collect: 1 teaspoon of butter.
Collect: 1.5 teaspoon salt.
Collect: 1.5 tablespoon vegetable oil.
Collect: 1.5 teaspoon ground pepper.
Collect: (optional) a pinch or two chilli flakes or some chopped chilli.
Collect: 1 onion, chopped.
Collect: 1/8 cup plain flour.
Collect: 1 can whole peeled tomatoes.
Collect: (optional) half cup of red wine.
Collect: 4 potatoes.
Collect: 2 beef stock cubes.
Collect : (optional) A few drops of Worcestershire Sauce
Collect: (optional) Chunks of Turnip and/or Parsnip.
Collect: 1 (optional) cloves garlic.
Collect: 3 carrots, chopped.
Collect: Pinch dried thyme.
Collect: 5 stalks celery, chopped.
Collect: Large Pan with lid.
Season the stew meat with some of the salt and ground pepper, coat with flour.
Add oil to pan and heat.
Brown the beef and onions in the butter.
Add to tomatoes to pan and stir in.
Add water to the pan, half fill.
Add stock cubes to the pan and stir in.
Add in celery and carrots to the stew.
Season with parsley, thyme, salt and ground pepper.
Optionally add a little garlic and/or chilli flakes/fresh chillies.
Optionally stir in the red wine.
Put lid on pan then cook or simmer for 1 1/2 hours.
Add potatoes to the stew.
Optionally add Turnip and/or Parsnip to the stew.
Simmer for a further hour or until potatoes soft.
Eat and enjoy from a dish with crusty bread or a Yorkshire Pudding.