Beef casserole

Ingredients

• 1 pound of beef, cut into squares of about 1.5 cm
• 1 cup of carrots
• 1 cup of white onions
• ½ cup of peas
• ¼ cup of celery
• 1 ½ liters of beef stock
• 1 table spoon of mustard
• 3 garlic cloves, skinned and chopped
• 3 tablespoons of vegetable oil
• 3 tablespoons of butter
• salt and pepper
• ½ cup of cream

Preparation In a saucepan put some water and boil the peas for 30 minutes and drain. In a frying melt the butter with the oil, add the white onions and garlic fry until golden. Add the meat and stir for 5 minutes (low temp). Transfer all this mixture to a large sauce pan, add the carrots, celery, beef stock, mustard, peas, season with salt and pepper and bring it to a boil. Lower the flame, cover the pan and leave to boil for 2 hours or until the meat is quite tender. Watch out for the level of the stock, it must always cover the beet.

When the meat is tender, let the stock reduce to ¾ of the pan and add the cream. Afterwards, you must season again with salt and pepper. Serve hot with rice.