Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 + 1/3 lbs (600g) braising beef chopped into chunks
  • 2 tbsp plain/all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic (peeled and minced)
  • 11 oz (330ml or a little under 1.5 cups) Guinness or other ale
  • 1 + 1/2 cups (360ml) beef stock
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 1 small courgette/zucchini (chopped into chunks)
  • 3 tbsp grated parmesan cheese
  • Freshly chopped parsley
  • 1/4 red onion (peeled and thinly sliced)
  • Cooked couscous (If I'm going for a flavoured couscous, I like Ainsley Harriott's Spice Sensation with this meal)

Instruction

  • Preheat the oven to 160c/325f.
  • Heat the oil on a medium-high heat in a dutch oven or other heavy based pan. Place the beef in a bowl or bag and add the flour, salt and pepper. Toss together to coat, then add the beef to the pan. Brown the meat all over (should take about 6-8 minutes).
  • Add the garlic,stir and cook for one minute, then add the Guinness and stock.
  • Bring to the boil, stir and place a lid on the pan. Place in the oven and cook for 3 hours (check every hour and top up with a splash of water if it's starting to look a little dry).
  • After 3 hours add in the in chopped peppers and courgette. Place the lid on and place back in the oven for 5 minutes. This should ensure the veg stays crunchy but is warmed through.
  • Take out of the oven and, sprinkle on the parmesan, parsley and red onion slices, then serve with warm cous cous.