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Medium
By Stephen Bull
Published 2001
Cut the beef into large pieces, trimming off all fat and gristle, and brown on all sides for 5 minutes in the hot oil and butter. Remove to a large saucepan. Cut the onion into 8 pieces through the root and brown them too but for a bit longer, adding more fat if necessary. Remove and add to the meat. Cut the carrot into 4 crosswise then in half lengthways and brown the pieces in the same way, a