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Ingredients
Method
- 900g braising steak, cut into chunks
- 3 tbsp seasoned flour
- 2 tbsp oil
- 330ml dark beer
- 25g butter
- 4 sliced onions
- 2 sliced celery stalks
- 2 chopped carrots
- 4 bashed garlic cloves
- 1 tbsp brown sugar
- 2 bay leaves
- A few thyme sprigs, leaves picked
- 1 tbsp red wine vinegar
- Toss the chunks of beef in the seasoned flour, then add 1 tbsp of oil to a large casserole dish and brown the beef in batches for 5 mins. Remove from the pan and set aside in a bowl. Splash some beer into the casserole to scrape up the crusty bits, then pour over the beef. Wipe the casserole clean, toss in the butter and cook the onions, celery, carrot and garlic for 10 mins to soften.
- Stir the bay leaves, sugar, thyme leaves and some seasoning, cook for a minute and then splash in the vinegar. Preheat the oven to 170C.
- Return the beef chunks and juices to the pan, then pour over the remaining beer. Cover with the lid - leaving a small gap - and cook in the oven for 1 hour and 45 mins. Season, stir and cook with the lid off for another 30 mins, then serve with crusty bread.
2 hrs 30 mins
4 serving
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