Farmhouse Beef And Sweetcorn Stew

15 g/1/2 oz polyunsaturated margarine
450 g11 lb stewing steak, trimmed of fat and
cubed
2 large onions, peeled and chopped
1 carrot, peeled and chopped
600 ml/1 pint stock
salt
freshly ground black pepper
1 teaspoon ground paprika
1 x 350 g/12 oz can sweetcorn
1 x 65 g/21/2 oz can tomato puree
150 ml/1/4 pint plain low-fat yogurt

Melt the margarine in a flameproof casserole, add the meat and brown on all sides. Add the onions and carrot and cook for about 5 minutes. Gradually add the stock, blending well. Season with salt and pepper to taste and the paprika. Cover and cook in a preheated moderate oven (160 °C/325 °F, Gas Mark 3) for 1 to I Vi hours or until the beef is tender.

Add the swcctcorn with the can juice, mixing well. Cover and cook for a further 30 minutes, stirring occasionally. Add the tomato purée, blending well. Reheat gently on top of the cooker but do not allow to boil. Add the yogurt and serve immediately.

SERVES 4