/ Beef Soups
shin beef, sliced 3/4" thick
flour, seasoned with salt, pepper and garlic salt
How to Make Saturday Beef Stew
1Trim fat and outer skin from beef.
2Cut into 1 - 1 1/2 inch pieces.
3Toss in seasoned flour to coat, then brown in hot oil or fat.
4Add roughly chopped onions.
5Sprinkle in any remaining seasoned flour.
6Add hot stock and tomato puree to the pan and bring to the boil.
7Transfer to a large casserole, cover and place in a 300 degree oven.
8Peel carrots and potatoes.
9Leave whole or cut in half (lengthwise for carrots) if very large.
10Add to casserole and sprinkle with salt.
11Re-cover and cook until meat is very tender - 3 to 4 hours.
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