Beef With Pickled Walnuts Recipe

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   ["Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks.", "Cut the onions into one-eighths.", "Scrub or possibly scrape the carrots and cut them into 1/2 to 3/4 inch lengths.", "Toss with the meats, onions and carrots in the flour (that should be well-seasoned) and brown and seal, in batches, in sizzling warm frying pan barely filmed with dripping or possibly well-flavoured oil.", "Transfer to a flameproof casserole.", """Wash out"" the frying pan with some of the stock and add in it to the casserole.", "Add in the rest of the stock, 2 Tbsp.", "juice from the jar of pickled walnuts and the bay leaves.", "Season with salt and pepper and bring to simmering point.", "Cover and cook at 300 F (150 C) gas mark 2 for about 3 hrs till the meats are very tender and the gravy is deliciously rich.", "Add in the quartered or possibly sliced walnuts to the beef.", "Check the stew for seasoning and cook for about 15 min more before serving."]

* Per serving · 4 servings · Values may vary.

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