BEEF RAGOUT

Here is a chance to make  use of  a studded onion.
Preheat your oven to 150deg C
Place 15 kg of trimmed gravy beef cut into cubes in a mixing bowl , seasoned with sea salt and 30gm of plain flour to coat the beef .
Cover and set aside.
Heat 2 tbs of rice bran oil in a cast iron pot  ( 2.5 litre ) and coat 4 bacon rashers that have been trimmed and chopped .
Heat for 4 minutes and then remove with a slotted spoon to a small bowl and set aside .
Increase the heat of the pot and add the coated meat , cook for 5 minutes stirring continuously until browned .
Add the bacon pieces and 1 whole onion that has been studded with cloves .
Add 4 sliced cloves of garlic , 4 carrots cut into 8 chunks , 2 parsnips peeled and quartered , 1 leek cleaned and cut into thick slices .
Using a stick blender process 3 tbs of tomato paste , 4 ripe tomatoes peeled along with 1 and 1/2 cups of reserved stock from a previous dish .
Cover and oven bake for 2 hours. , the vegetables will be cooked and the meat very tender ..
Remove the studded onion and serve hot with steamed rice , cracked buckwheat , barley or lentils .
You may choose to go with tradition and serve over a bed of creamy mashed potatoes .
Garnish with fresh and torn sage leaves .