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1
Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned.
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2
Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz.
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3
salted water until they are almost tender.
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4
Strain, keeping the liquid, and put the onions on one side.
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5
Sprinkle the flour into the casserole with the meat and let it brown.
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6
Add the cooking liquid from the onions.
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7
Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again.
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8
Cover the pan and simmer for 11/2 hours, periodically adding a dash of stock if more liquid is needed.
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9
Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them.
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10
Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender.
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11
Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar.
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12
This stew needs good mashed potatoes or baked potatoes to mop up the gravy.
