Ingredients:
500 g stewing steak, trimmed and cubed
1 beef kidney, cut into bite sized pieces.
500 ml beef stock.
1 medium onion (peeled and chopped)
3 carrots, peeled and sliced into chunks
4 medium sized mushrooms (peeled and sliced)
1 Tbsp Worcester sauce.
1 Tbsp tomato purée.
2 Tbsp plain flour.
Salt and pepper to taste.
Method:
Heat your oven to 180°C  
Take a medium sized plastic food, or freezer bag and spoon in the flour, seasoned with salt and pepper.
Add the steak and kidney and give it a good shake. This coats the meat in flour and will thicken the gravy.
Fry in batches in some vegetable oil. Don’t do too much at once or else it will boil rather than fry.
Place the browned meat into an oven proof casserole dish.
Fry the chopped onion, until soft. Add the stock and pour into the casserole dish. Add in the carrots, mushrooms, tomato purée and Worcester sauce. Stir well.
Cover the casserole dish with a piece of tin foil and fit the lid tightly.
Put it into the oven and cook for 60 minutes or until tender. Add a bit more water if required.
Serve with brussel sprouts and crusty rolls.