A very simple Beef Stew

Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 3 lbs stewing beef, leg or chuck
  • 4 oz flour
  • salt and freshly ground pepper


Trim any gristle or fat from the meat and cut it into cubes. Season the flour generously and roll the meat in it. Melt one tablespoon of dripping and one of oil in a flameproof casserole, large enough for all the meat and vegetables, and brown the meat very thoroughly. If any flour remains, brown it, too, in a little more fat. Heat the stock or water and pour on to the meat. If you like lots of