oven to moderate 180C. Trim the meat of excess fat and sinew and cut into
4cm cubes. Toss the meat lightly in flour; shake off excess. Heat half the
oil in a heavy-based pan. Cook the meat quickly in small batches over
medium high heat for 4 minutes or until well browned; drain on paper
Heat the remaining oil in the pan. Cook the onions for 2 minutes
or until brown; drain on paper towels. Place the meat and onions in an
8-cup casserole dish. Mix together the beef stock, Worcestershire sauce
and soy sauce. Pour over the beef and onions. Cover the casserole and bake
for 105 minutes, adding the carrot and capsicum during the last 30 minutes
To make Herb
Puffs - Place the flour in a bowl. Using your fingertips, rub the butter
into the flour until the mixture is a fine, crumbly texture. Add the milk,
herbs and cheese; stir. Turn the dough onto a lightly floured surface.
Knead for 2 minutes or until smooth. Pull dough apart into rough balls.
Remove the casserole from the oven. Place the herb rounds on top of the
casserole. Brush the tops with a little extra milk and bake the casserole,
uncovered, for 15 minutes or until the Herb Puffs are puffed and golden.