Curried Beef Casserole

2 onions, peeled
4 carrots, scraped
450 g/1 lb stewing steak, trimmed of fat and
cubed
2 celery stalks, chopped
1 tablespoon chopped fresh parsley
600 m I/ I pint beef stock
1/2. teaspoon mild curry powder
salt
freshly ground black pepper

Halve 1 of the onions and 2 of the carrots and chop the remainder.

Place all the higredients in a large flameproof casserole and bring to the boil. Reduce the heat, cover and simmer gently on top of the cooker for 2 hours or until the beef is tender. From time to time, skim off any fat that rises to the surface.

Remove from the heat and leave the casserole to cool, then skim off the fat. Lift out the onion and carrot halves and puree in a blender or food processor. Stir the puree back into the dish. Reheat gently, adjust the seasoning to taste and serve hot. SERVES 4