Preparation and Cooking Time: 3 hours
¼ cup (60mls) olive oil
200g button mushrooms, halved if large
1 large onion, peeled and diced
2 cloves garlic, peeled and sliced
750g chuck steak, cubed
3 tablespoons plain flour
2 tablespoons tomato paste
440ml Guinness or stout or other dark beer
100ml beef stock or water
1 – 2 large carrots, peeled and sliced
4 thyme sprigs
2 bay leaves
Mashed potato or soft polenta, to serve
Steamed green beans, to serve
- Heat a large heavy-based saucepan or casserole dish over medium high heat. Add 1 tablespoon oil and cook the mushrooms briefly until coloured but not cooked through. Reserve.
- Add another tablespoon oil to the pan and cook the onion for a couple of minutes, then add garlic. Cook until onion is translucent. Remove and reserve.
- Combine flour, salt and pepper in a large plastic bag. Add the meat and shake to coat in flour. Add remaining oil to the pan and cook meat in batches until brown, adding a little extra oil each time if necessary. Stir often and do not overcrowd the pan as the steak should brown on all sides and not stew in its own juices.
- Stir in tomato paste with last batch of meat and mix well. Return cooked meat and onions to the pan, pour over Guinness and stock and add carrots, thyme and bay leaves. Bring to the boil. Lower heat, cover and cook for 2 – 2 ½ hours or until the meat is tender.
- Remove lid and add mushrooms. Cook for a further 15 minutes uncovered or until the meat is very tender and the sauce has reduced more and thickened. Taste and season with salt and pepper if necessary.
- Serve with mashed potato or soft polenta and steamed green beans.
Lyndey’s Note: If preferred, rather than coating the meat in flour, it can be sprinkled over the cooked steak. This is quicker and cleaner than flouring every piece before browning. The dish can also be cooked in the oven at 150?C (130?C fan-forced) for three and a half to four hours.