1. In a frying pan brown the steaks and set aside in a large casserol dish and add onions. 2. Into the frying pan pour the beef stock and salt and pepper then cook until all the beef residue has lifted. 3. Pour over meat and onions and cook for 1 hour. 4. Stir into casserol the carrots, potatoes, kumera and thyme sprigs. 5. Return to oven and cook another hour. 6. With a perforated spoon, lift out vegetables and meat. 7. Mix cornflour with a little water to make a paste and stir into stock until thickened. 8. Pour over meat and vegetables and serve with seasonal green vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
