Ingredients
The following ingredients have 4 Servings
- 2 tablespoons plain flour
- 1kg beef chuck steak, cut into 3cm cubes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 500g small white onions, halved if large
- 250g button mushrooms
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 tablespoon mustard
- 1 tablespoon brown sugar
- 400ml beer (lager)
- 300ml beef stock or boiling water
- 2 tablespoons flat-leaf parsley leaves, torn
- Roasted potatoes, to serve
Instruction
- Heat the oven to 150°C.
- In a large bowl, season the flour with salt and pepper, then coat beef lightly in the flour mixture.
- Heat half the butter and oil in a large frypan over high heat and brown meat all over, in batches, removing to a plate when browned.
- Add remaining butter and oil to pan, reduce heat to medium-low, then cook onions and mushrooms for 10 minutes or until soft. Add tomato paste, bay leaves, mustard, sugar and salt and pepper, and stir to combine.
- Gradually add the beer, stirring constantly, then stock or boiling water. Return beef to pan, bring to the boil, then transfer to an ovenproof casserole.
- Cover and bake in oven, stirring occasionally, for 2 1/2 hours or until meat is tender. Scatter with parsley and serve with roast potatoes.
