General tips

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Saturday Beef Stew~

	Category	Stew Recipes
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Ingredients And Procedures

1 1/2 Pounds Shin Beef, -- Sliced 3/4" Thick

2 Ounces Flour, Seasoned With Salt And Pepper -- Use

Garlic Salt 1 Ounce Cooking Oil Or Fat

2 Large Onions

1 Pint Stock -- From Stock Cubes

2 Tablespoons Tomato Puree

1 Pound Carrots

1 Pound Potatoes

Trim fat and outer skin from beef. Cut into 1 inch - 1 1/2 inch pieces. Toss in seasoned flour to coat, then brown in hot oil or fat. Add roughly chopped onions. Sprinkle in any remaining seasoned flour. Add hot stock and tomato puree to the pan and bring to the boil. Transfer to a large casserole, cover and place in a slow oven (300 F, gas mark 2). Peel carrots and potatoes. Leave whole or cut in half (lengthwise for carrots) if very large. Add to casserole and sprinkle with salt. Re-cover and cook until meat is very tender - 3 to 4 hours.

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<h1>Saturday Beef Stew~</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 Pounds Shin Beef, -- Sliced 3/4" Thick <P>2 Ounces Flour, Seasoned With Salt And Pepper -- Use <P>Garlic Salt 1 Ounce Cooking Oil Or Fat <P>2 Large Onions <P>1 Pint Stock -- From Stock Cubes <P>2 Tablespoons Tomato Puree <P>1 Pound Carrots <P>1 Pound Potatoes <P><P>Trim fat and outer skin from beef. Cut into 1 inch - 1 1/2 inch pieces. Toss in seasoned flour to coat, then brown in hot oil or fat. Add roughly chopped onions. Sprinkle in any remaining seasoned flour. Add hot stock and tomato puree to the pan and bring to the boil. Transfer to a large casserole, cover and place in a slow oven (300 F, gas mark 2). Peel carrots and potatoes. Leave whole or cut in half (lengthwise for carrots) if very large. Add to casserole and sprinkle with salt. Re-cover and cook until meat is very tender - 3 to 4 hours. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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