Spanish Casserole

• 1kg. topside steak or blade (preferably blade!)
• ½ cup flour
• Dash of ground mace
• 1 clove garlic
• 2 large onions
• 2 green peppers
• 2 small carrots
• 5 Blush tomatoes
• Salt and pepper
• 1½ cups stock
• 1 desert spoon chopped parsley

1. Trim fat from meat and cut into cubes; roll in flour with salt, pepper and mace.
2. Heat fry pan, add oil and garlic then brown the meat.
3. Add sliced onions, peppers, carrots and tomatoes (peeled)
4. Place in casserole, pour stock over and cook (with lid on) for 2 ½ — 3 hours at 125 degrees.
5. You may need to add a little extra stock or water near the end of cooking time.