Beef Stew-II

Marinated in wine and herbs and cooked with spices, this beef stew makes a tasty, one-dish main course.

2 lb. stewing steak, cut into

1-inch cubes

1 bay leaf

1 garlic clove, crushed

1 teaspoon salt

½ teaspoon freshly ground black pepper

8 fl. oz. red wine

2 tablespoons vegetable oil

10 fl. oz. beef stock

2 parsley sprigs

1 celery stalk, cut into

2-inch pieces

1 thyme spray

6 cloves

2-inch piece fresh ginger, peeled and cut into thin slices

12 small potatoes, peeled cornflour

1 teaspoon brown sugar

6 oz. canned water chestnuts, drained and sliced

12 small onions, peeled

Put the meat in a large mixing bowl with the bay leaf, garlic, salt, pepper and wine. Leave to marinate in a cool place for 6 hours or overnight.

Remove the beef cubes from the mari-nade with a slotted spoon and drain on kitchen paper towels. Reserve the mari-nade.

Heat the oil over moderate heat in a large, heavy pan. Add the meat and brown the cubes on all sides. Pour in the marinade and the stock. Tic the parsley, celery, thyme, cloves and ginger in a piece of cheesecloth and add, with the potatoes and sugar, to the pan. Lower the heat, cover the pan and simmer for U to 2 hours, or until the meat is tender. Add the water chestnuts and onions and cook for another 35 minutes, or until the vegetables are tender when pierced with a sharp knife.

Remove the meat and vegetables from the pan with a slotted spoon and place in a warmed serving dish. Discard the bag of herbs and spices.

Measure the gravy in the pan. To every

10 fl. oz. of gravy use H

1 teaspoons of cornflour . Mix it with a little cold water in a small bowl and add it to the gravy in the pan. Raise the heat and, stirring constantly, bring the mixture to the boil. Cook for

2 minutes. Pour the thickened gravy over the meat and vegetables.

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