A huge family favourite when my father had an allotment. All vegetables were as fresh as can possibly be. Beef must be stewing not braising as it has more flavour. I've been cooking it every winter for 40 years!
Cut meat into bite-sized pieces,discarding any fat. Put plain flour in plastic bag with pepper. Add the meat to the bag & shake to cover the beef.
Heat the oil in flameproof casserole dish. Brown the meat well in batches - removing when sealed. Add chopped onion & garlic,fry gently until soft.Return the beef to the pan.
Follow instruction on Knorr stock pot & add to casserole dish. Bring to the boil & add peeled & chopped vegetables.Add the tinned tomatoes,also chopped. Reduce the heat to a simmer.Cook for 2.5 hours or until tender.
The flour will thicken the stew. Add salt too if wished.
Chop the root vegetables into small cubes except the carrots which can be in batons for extra colour.
The stew produces a wonderful aroma.Serve with boiled potatoes.
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