Categories: April

Ingredients

• 2 tbsp plain flour
• 1kg beef chuck steak, cut into 3cm cubes
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 large onions, halved and sliced
• 1 tbsp tomato purée
• 2 bay leaves
• 1 tbsp English mustard
• 1 tbsp brown sugar
• 400ml beer
• 300ml beef stock
• fresh flatleaf parsley, torn, to garnish

Directions

1. Preheat the oven to 150˚C/fan 130˚C/gas 2. Put the flour in a large bowl and season. Coat the beef in the flour.

2. Heat half the butter and half the oil in a large casserole or deep frying pan with a lid over a high heat. Brown the beef, in batches, then remove with a slotted spoon and set aside.

3. Reduce the heat to medium-low and add the remaining butter and oil. Add the onions and cook for 10 minutes, stirring, until softened. Stir in the purée, cook for 30 seconds, then stir in the bay leaves, mustard and sugar. Gradually add the beer, stirring constantly, then the stock. Return the beef to the pan, season and bring to the boil. Cover and bake in the oven for 2.5 hours, stirring halfway, or until tender.

4. Check the seasoning, scatter with parsley and serve with the stoemp.

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