2 or 2 1 / 2 kg piece corner cut topside
12 baby onions, trimmed
500 gm baby carrots, peeled and trimmed
500 gm potatoes, peeled and cut in 4 lengthwise
1 / 3 cup plain flour
2 cups beef stock + 1 bouillon, dissolved
1 / 4 cup Worcestershire sauce
1 tablespoon Dijon Mustard
1 tablespoon sugar
1 cup tomato paste
1 teaspoon each coarsely ground black pepper + thyme + allspice 90 gm butter
Heat butter in a large pan and brown beef well on all sides.
Remove and add onions to sautee until lightly browned. Remove and add flour.
Stir for one minute then add stock, bouillon, Worcestershire sauce and paste.
Stir constantly until mixture boil and thicken.
In a saucepan, caramelise sugar and add to mixture. Add seasoning and mustard.
Reduce heat to low and return meat to pan.
Cover and cook for 2 hours, stirring and turning beef occasionally.
Add onions and vegetables.
Cook for a further 45 minutes.
Serve with a salad
