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Ingredients
- 900g/2lb rump steak, cubed
- 350g/12oz carrots, thickly sliced
- 2 onions, thickly sliced
- 700g/11⁄2lb potatoes, thickly sliced
- 500ml/18fl oz beef stock
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 170°C/
325°F/Gas mark 3. - Arrange a layer of beef in a
casserole dish. Sprinkle over a little
salt and pepper, then top with a
layer of carrots, onions and
potatoes. Pour in the stock. - Cover and bake for 2–21⁄2 hours
until the meat is tender. Increase
the oven temperature to 200°C/
400°F/Gas mark 6, and cook for
another 30 minutes or until
potatoes are brown. Serve hot.
