Beef And Tomato Casserole

750 g/11/2 lb stewing steak, trimmed of fat and
cut into bite-sized pieces
4 celery stalks, chopped
4 carrots, scraped and sliced
4 tomatoes, skinned and chopped
250 ml/8 fl oz tomato juice
1 teaspoon dry mustard
salt
freshly ground black pepper
2 beef stock cubes, crumbled

Put the steak in a casserole dish. Add the remaining ingredients and mix well.

Cover and cook in a preheated cool oven (140 °C/275 °F, Gas Mark 1) for about 21/2 hours or until the beef is tender.

Check occasionally that the casserole is not getting too dry, adding a little water if necessary. Serve immediately while hot.

SERVES 4