Recipe(tried): Chunky Casserole and Festive Pork

is that Wellington New Zealand?

here are two favourites of mine

CHUNKY CASSEROLE
1 1/2 pounds stewing steak, 3 tablespoons flour, 2 oz melted butter, 2 chopped onions, 2 chopped carrots, 2 chopped sticks celery, 4 medium potatoes, sliced thick or chopped, 3 beef stock cubes (or powder) 3/4 pint hot water.
Toss meat on seasoned flour, saute in melted butter until brown, add prepared vegetables and saute 2 minutes. Place into large casserole, add stock to water and excess flour and water. Cover and cook moderate over (360 F or 180 C) about 1 hours. Serves 4.

FESTIVE PORK
750 grams diced pork ( or 6 pork chops), 1 1/2 cups apple cider (carbonated), 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon curry powder, 2 teaspoons beef extract powder ( or 2 or 3 stock cubes) 6 pitted dessert prunes, 12 dried apricots, 1 tablespoon corn flour, 1 tablespoon water.
Brown diced pork in pan for five minutes (if using chops, trim off fat) Pour off any fat. Combine apple cider, sugar, salt, curry powder and beef extract. Pour over the meat and add the prunes and apricots. Cover and cook very slowly in over for hour until meat is tender. When meat is cooked, remove from pan and place in heated serving dish. Combine corn flour and water and add to the liquid in pan, stirring constantly over low heat until thick. Pour over the meat and serve with vegetables in season.