Melt the dripping or lard in a large heavy bottomed pan
Soften the onions for a few minutes, then add the remaining vegetables and cook for a further few minutes
Remove the vegetables from the pan and add in the mince
Seal the mince over a high heat till all the pink has gone and the edges are starting to go brown
Return the vegetables to the pan with the rosemary and bay
Mix the bisto with a little cold water and add to the pan
top up with about a pint of water, stir well and bring to a gentle simmer. Add salt and pepper
Cook for at least 45 minutes over a low heat, stirring occasionally and adding more water if necessary. Taste and adjust the seasoning as necesary
You can substitute bisto powder with oxo or stock. In this case you need to stir through a scant tablespoon of flour into the mince after browning it, and continue to cook for a few minutes till the flour absorbs all of the meat juices.
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