Ingredients

  • 1.35 kg stewing beef (cubed)
  • 4 medium onions (sliced)
  • 50 g butter
  • 285 ml ale (e.g. smithwicks)
  • 1 tsp french mustard
  • 1 tblsp red wine vinegar
  • 1 heaped tablespoon flour
  • 1 level tablespoon brown sugar
  • 2 bay leaves
  • 285 ml beef stock
  • pinch of dried or sprig of fresh thyme
  • salt and black pepper

Method

  • Melt the butter in a frying pan and fry the sliced onions until golden, then put into a casserole.
  • Add the beef to the pan and brown with the bay leaves.
  • Sprinkle the flour over, then add the beer and stock.
  • Season it, adding the sugar, herbs and mustard.
  • Cover the casserole and cook in a slow oven 160°C (325°F/Gas 3) for one and a half hours.
  • Add the vinegar just before serving.
  • Try boiled spuds and any salad you can think of to accompany it.