Lean stewing beef, all visible fat removed, cubed
2 onions, finely chopped
4 carrots, finely chopped
1 level tbsp plain flour
Salt and pepper
200ml boiling hot beef stock
2 tsp Worcestershire sauce
1 tin of baked beans in tomato sauce
3 potatoes thinly sliced
- Place the beef, onions, carrots and flour in a baking dish, season and toss to mix well.
- Pour in the boiling hot stock then add the Worcestershire sauce, baked beans and bay leaves. Stir to mix well and arrange the sliced potatoes on top of the meat mixture.
- Cover with foil then place in the oven on 200c for about 1½ hours or until the potatoes are cooked and tender.
- Remove the foil, then turn the oven up to brown the potatoes, or finish under the grill for 5 minutes until brow and crispy. Frying with frylight helps crisp them up nicely.