Bewdibools Classic Beef Stew

1 kg gravy beef or similar, cut into cubes
350gr carrots, cut into 5 cm pieces
2 small onions, peeled and halved lengthwise (leaving roots in tact on each half)
50gr oil
2 tlbspns plain flour
600ml beef stock
1 tlbspn tomato paste
1 lge clove garlic, crushed
2 bay leaves

Heat oil and brown meat well. Remove from pot. Lower heat and fry off vegies until lightly browned. Remove.

Sprinkle pan with the flour, stir along with the oil remaining in the pot, until the roux is light russet brown - this part is important as it imparts soooo much more flavour to the finished dish if you take the time to do this properly...

Stir in stock, tomato paste, garlic and bring to a boil. Readd meat and vegies with the juices and add bay leaves.

Pour into large casserole and cook in preheated 170C oven (150 fan forced) for about 2 1/2 hours.

Stir once during cooking time.