- Preparation time
- 15 mins
- Cooking time
- 180 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 12, 2016
- 2 lb
- Beef - Chuck
- 2 Tbsp
- Flour - All Purpose
- 2 Tbsp
- Vegetable Oil
- 1 Individual
- Celery Stalk
- 2 Med.
- Onion - Yellow
- 2 Lg.
- Potato
- 3 Individual
- Cloves
- 1 Tbsp
- Vinegar - Tarragon
- 1 oz
- Butter
- 2 Cup
- Broth - Beef
An All-In-One stew from Chiddingly, a village in Sussex
- Cut beef into 1 inch cubes
- Finely chop the celery and onions
- Peel the potatoes and slice into rounds
- Preheat oven to 325°F
- Dust the meat with flour and brown it in the oil over a low heat
- Remove the meat and fry the celery and onions in the same pan for 3 minutes
- Put a layer of onions and celery in the bottom of a casserole dish, cover with a layer of meat then a layer of potatoes. Season each layer with salt and pepper as you go.
- Add the cloves and vinegar
- Repeat the layers until the meat and vegetables are all used but be sure to finish with a layer of potatoes.
- Brush the top layer of potatoes with melted butter and add enough broth to the casserole to reach just below the top layer of potatoes
- Cover the casserole and cook for 2 hours
- Remove the cover and cook for an additional 30 minutes or so to brown the potatoes