Step Method 1 Pass the beef through the flour. Shake off excess flour. 2 Heat 1/3 of the oil in a stew pan and seal the meat. Remove the meat and keep warm. 3 Add the remainder of the oil and lightly cook the onions without colour. 4 Add the paprika and the remainder of the flour to make a roux. 5 Add the concass, meat and sufficient water to just cover the meat. Season with salt. 6 Bring to the boil and lightly simmer for 1 hour, remembering to degrassier. 7 Meanwhile, melt the butter in a pan and lightly saut the diced potatoes. 8 After the stew has simmered for 1 hour, add the potatoes and continue to cook until they are tender. 9 Correct the consistency and seasoning, add a garnish if desired and serve. What methods of cookery are used in this recipe