• 1 kg (2 lb) braising steak, cubed
  • 3 tablespoons plain flour, seasoned with salt and black pepper
  • 2 tablespoons olive oil
  • 500 g (1 lb) jar pickled onions, drained
  • 2 carrots, thickly sliced
  • 300 ml (½ pint) beer
  • 600 ml (1 pint) beef stock (see page 48 for homemade)
  • 4 tablespoons tomato purée
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • salt and black pepper
  • few sprigs fresh parsley, chopped, to garnish

Dust the beef with the seasoned flour to coat lightly.

Heat the oil in a large flameproof casserole, add the beef, in 3 batches, and cook over a high heat for 5 minutes until browned all over, removing from the pan with a slotted spoon. Return all the beef to the pan.

Add the onions and carrots to the pan and stir well, then gradually stir in the beer and stock and bring to the boil. Stir in the tomato purée, Worcestershire sauce, bay leaves and salt and pepper to taste.

Cover, transfer to a preheated oven, 160°C (325°F), Gas Mark 3, and cook for 2 hours, stirring halfway through, until the beef and vegetables are tender. Garnish with the parsley and serve with soft polenta (see below).

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