Beef Ragout

2 kg rump, chuck or boned rib of beef, cut into 100 g pieces
60 g dripping or butter
2 onions, quartered
2 carrots, quartered
Salt and pepper
30 g flour
1 liter clear beef stock
1 bouquet garni
1 garlic clove, crushed
12 chipolata sausages, grilled
350 g mushrooms, sauteed
250 g chestnuts, slit, parboiled, peeled and cooked in stock
250 g salsify, parboiled until tender and stewed in butter

In a large casserole, brown the meat in the dripping or butter with the onions and carrots. Season with salt and pepper.
When the meat and vegetables acquire a nice color, sprinkle on the flour, moisted with the stock to cover and mix. Add the bouquet garni and garlic. Cook with the lid on, simmering gently for 2 ½ hours. Drain the meat and vegetables through a sieve and reserve the liquid. Discard the vegetables and arrange the meat pieces side by side, in an earthenware casserole big enough to take the meat and the garnish. On top of the meat put a garnish of chipolata sausages, mushrooms, chestnuts or salsify, or the garnish for beef. Reduce the liquid in a saucepan for 20 to 30 minutes over a low heat, skimming regularly. Strain and pour over the ragout. Finish cooking in the oven at 150º C, keeping the casserole uncovered for 1 ½ hours.