90

g

butter

2

kg

piece of corner topside

3

large

carrots

3

medium

parsnips

8

small

onions

4

medium

potatoes

1/3

cup

plain flour

3

cups

beef stock

2

cups

water

3

Tbs

tomato paste

1

tsp

Worcestershire sauce

1

pinch

mixed herbs

1

tsp

sugar

1

pinch

salt; or to taste

1

pinch

freshly ground black pepper; or to taste

1

Heat 30g butter in large frying pan, add meat, brown well on all sides. Remove meat from pan.

2

Add to pan scraped carrots cut into large pieces, scraped parsnips cut into large pieces, peeled whole onions, and peeled potatoes, cut in half. sauté gently until vegetables are golden brown. Remove from pan.

3

Melt remaining butter in pan. Add flour, stir over high heat until flour is dark golden brown; do not allow to brown. Remove pan from heat, add water and stock, stir until combined. Add tomato paste, Worcestershire sauce, mixed herbs, salt, pepper and sugar. Return pan to heat, stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, bring to boil. Reduce heat, cover, simmer gently 2 hours. Add prepared vegetables, simmer further 30 minutes or until vegetables are tender. Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil, boil uncovered 10 minutes or until of good gravy consistency.