Russian Brown Beef Braise

Ingredients
1kg of blade steak, cut into approximate 10cm squares
1 medium onion, peeled and diced
1 medium carrot, peeled and diced
1 medium parsnip, peeled and diced
1 small turnip, peeled and diced
1 cup of peas, fresh or frozen
1/4 cup of oil, preferably light olive oil
2 stock cubes (beef, chicken or vegetable)
Plain flour
Salt and pepper

Instructions
Heat the oil in a heavy frying pan
Put about half a cup of flour on a plate and season with salt and pepper
Press both sides of the meat onto the flour and cook in the oil until well browned on both sides (the browned flour and meat juices sticking to the bottom of the pan will help you to make a tasty gravy)
Remove the meat to a plate while you are browning the vegetables
Place the diced carrot, parsnip and turnip (not the onion or the peas) in the remaining flour and coat well
Place the floured vegetables and the onion in the oil and toss to brown all over (about five to seven minutes)
Pour off any excess oil (most of it should have been absorbed by now) and return the meat the pan, along with any juices from the meat, the remaining flour (no more than a dessert spoon full) and the stock cubes
Add enough water to just cover, and srape the bottom of the pan to incorporate the ckooked flour and meat juices (this should give a good, rich colour to the gravy) and to blend in the flour you used to coat the meat and vegetables
Cook, stirring and scraping, until there are no floury lumps and the gravy thickens, then turn down the heat to simmer
Put a lid on the frying pan loosely, to allow a bit of steam to escape, and simmer for 1-1/2 to 2 hours, gently moving the braise about occasionally to prevent sticking
About half an hour before serving out, check that the meat is nice and tender (if not, cook for longer) and add the peas
Serve simply with mashed potato and you have a healthy, wholesome meal

Compliments of your friendly Independent Butcher shop