1. Cut the beef into 1 inch cubes

2. Heat the cup of butter in a pan

3. Brown the beef cubes on all sides in the pan

4. Transfer the beef onto a casserole

5. Saute the onions in the butter until they are golden

6. Transfer the onions to the casserole

7. Add the tomato paste and the water to the pan

8. Bring the sauce to the boil and pour it over the beef and the onions in the casserole

9. Cover the casserole and let the stew simmer for about 1 and 1/2hours

10. Add the carrots, potatoes, salt and pepper to taste and the cinnamon

11. Cover the casserole and cook for a further 35minutes until the beef and vegetables are tender

List of ingredients required:

(serves 4 people)

1 and 1/2 lb lean beef
1/4 cup butter
8 small onion
3/4 cup tomato paste
2 cups water
2 sliced carrots
2 cubed potatoes
Salt and pepper
1 teaspoon cinnamon

1. Wipe the meat and trim off any fat and gristle

2. Cut the meat into 1 and 1/2 inch cubes

3. Peel and thinly slice the onions

4. Melt the lard in a large frying pan

5. Fry the meat and onions over moderate heat until the onions are golden and the meat is sealed

6. Pour over the beef stock and season with salt and pepper and let it simmer

7. Blend the tomato puree, paprika, sugar and flour in a small bowl until the mixture is smooth

8. Stir in a few tablespoons of the hot stew liquid

9. Remove the pan with the meat and onions from the heat

10. Stir the meat mixture in the tomato puree mixture and blend it in thoroughly

11. Return the pan to the heat and let it simmer again

12. Cover and let the stew cook for about 2hours or until the meat is tender. stir occasionally

13. Just before serving, stir in the soured cream and adjust the seasoning if necessary

List of ingredients required:

(serves 4 people)

1 tin tomato puree
1 and 1/4 lb beef steak
1 lb onions
2 oz lard
Salt
1 and 1/2pint beef stock
2 and 1/2 oz soured cream
2 level teaspoons caster sugar
4 level teaspoons paprika
2 level dessertspoons plain flour

1. Remove the skin and fat from the beef

2. Cut the meat into 25mm pieces and coat them with seasoned flour

3. Peel the onion, carrot and garlic and slice them finely

4. Pour a thin layer of oil into frying pan

5. When the oil is hot, fry the meat and vegetables until they are brown

6. Remove the contents from the frying pan and transfer them into a casserole dish

7. Pour the wine and a little stock into the frying pan and boil them rapidly

8. Pour the above mixture of wine and stock into the casserole dish, adding enough to cover the meat

9. Pour in the bouquet garni

10. Stir in the anchovy essence and the black pepper

11. Cover the dish with a lid or foil

12. Place the casserole dish in the center of the oven, preheated to 300F (150C) and let it simmer for 2 to 3hours or until the meat is tender

13. Remove the cooked meat and vegetables(leaving the liquid contents in the dish) from the casserole and place them in a shallow serving dish and sprinkle it with a little salt

14. Boil the remaining liquid in the casserole dish until it has reduced and thickened to a rich sauce

15. Remove the bouquet garni

16. Add the olives to the casserole and simmer for 5minutes

17. Pour enough sauce (from the casserole dish) over the beef

18. Garnish the beef with the parsley and serve

List of ingredients required:

These ingredients allow a serving of 4 to 6 people

2 1/2 to 3lb shin of beef
Seasoned flour
1 large onion
1 large carrot
2 cloves garlic
Cooking oil
1/4 pint red wine
1 pint beef stalk
Bouquet garni
1 teaspoon anchovy essence
Salt and black pepper
4 to 6 oz black or green olives
Chopped parsley (garnish)