Light the oven, gas 3, 170C. Place the
shelf in the centre of the oven. Wipe the meat, remove any excess fat.
Cut into small cubes and coat in flour. Peel and slice carrots and
onions. Peel the turnip and cut into cubes. Melt the dripping and fry
the meat and vegetables for about 5 minutes. Stir in the rest of the
flour. Dissolve the stock cube in the water, add to the pan and bring to
the boil, stirring. Add salt and pepper. Pour into a casserole dish,
cover and bake in the centre of the oven for 60-90 minutes until the
meat is tender. Serve sprinkled with a little chopped parsley.
Beef Stew - Makes as above, but do not
pour the meat into a casserole dish. Just leave in the pan to simmer
with the lid on for 60-90 minutes until cooked. Stir frequently to
prevent sticking (or you could cook in a pressure cooker for about 20
minutes at high (15lb) pressure. Serve these dishes with potatoes and