(Recipe - French Beef Stew)

Ingredients	2 oz (60g) Dripping or Lard 2 lb (900g) Braising Steak - cubed. 1 tablespoon of flour 1/2 pint (220ml) beef stock. (2 stock cubes) 1/2 pint (220ml) dry white wine 2 cloves of garlic - crushed 1 x 140g tin of tomato puree Salt and Freshly ground black pepper - to taste 20 button Onions or Shallots 6 oz (180g) Button Mushrooms [Ingredients] Flameproof Casserole. Mixing Bowl Flameproof Casserole. Mixing Bowl

Equipment	Flameproof Casserole. Mixing Bowl

Method	1. Heat 1/2 the dripping or lard in the casserole over gentle heat on your hob. Add the onions, increase the heat to moderate, and fry until well browned. 2. Remove the onions, and keep to one side in the mixing bowl. 3. Put the other 1/2 of dripping or lard into the casserole, when melted add the meat and garlic, and cook until the meat is browned on all sides. 4. Lower the heat and sprinkle in the flour, stirring well. Cook, still stirring until the flour is lightly browned. 5. Stir in the wine, stock, tomato puree, salt and pepper, and finally the onions. Bring to the boil, stirring constantly. 6. Remove from the heat, add the mushrooms, cover the casserole and cook in a moderate oven, 350F, Gas Mark 4 or 160C for 2 hours. 7. To reduce the liquid and so thicken the stew if you wish, remove the casserole lid 1/2 an hour or so before the end of cooking time.

If you've got a really starving bunch of gannets to feed, leave the lid on throughout cooking and 20 minutes before the end of the cooking time, throw in a batch of dumplings. I generally serve this up with fine whole green beans, new potatoes in butter and parsley, and with a nice fresh French stick bread.