Ingredients:
900g/2lb rump steak, cubed
350g/12oz carrots,
thicklysliced
2 onions, thickly sliced
700g/1 1/2 lb potatoes, thickly sliced
500ml/18 fl oz beef stock
salt and freshly ground blackpepper
Preheat the oven to 170°C/325°F/Gas mark 3. Arrange a layer of beef in a casserole dish. Sprinkle over a little salt and pepper, then top with a layer of carrots, onions and potatoes. Pour in the stock. Cover and bake for 2-2 1/2 hours until the meat is tender. Increase the oven temperature to 200°C/400°F/Gas mark 6, and cook for another 30 minutes or until potatoes are brown. Serve hot.
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