1. Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes. 2. Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans. 3. In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside. 4. In what remains of the butter/oil in the pan, saute onion till golden. 5. Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes. 6. Stir the flour in well, then add tomato paste and mustard. 7. Return the meat to the pan; add potatoes and bouquet garni. 8. Pour in the beef stock and mix thoroughly. 9. Bring to the boil and then reduce heat, simmering covered for 1 hour. 10. Add the green beans and cook for a further 20 to 30 minutes;. 11. the meat should be tender and the sauce thick. 12. Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
