Ingredients
2 tablespoon olive oil
1 pound stew beef (sirloin cubes)
3 carrots, sliced
3 stalks celery, chopped
1/4 cup flour
2 cups beef stock
2 tablespoons tomato paste
10 small potatoes
2 onion, sliced
Preparation
Preheat oven to 325
In a heavy skillet, heat the olive oil and brown the beef over medium high. Remove to casserole dish.
In same skillet, saute the vegetables until slightly browned.
Mix in the flour, then gradually add the stock. Mix in tomato paste and season to taste.
Mix all in casserole dish, cover and cook in the preheated oven for 45 minutes.
Place the thinly sliced potatoes on top, cover and continue cooking for a further 45 minutes or until the potatoes and meat are tender.
