Ingredients
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1 kg beef stew meat, cut into cubes
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2 tablespoons plain flour
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2 tablespoons butter
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2 tablespoons olive oil
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1 tablespoon tomato paste
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2 bay leaves
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1 tablespoon mustard powder
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1 tablespoon brown sugar
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400 ml lager beer
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300 ml beef stock
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2 tablespoons parsley, torn,to garnish
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salt and pepper, to taste
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500 g white onions, thinly sliced
Instructions
- Preheat oven to 150C (300F).
- In large bag season the flour with salt and pepper.
- Coat beef in flour mixture.
- Heat half the butter and oil in large skillet over high heat.
- Brown meat in batches, removing to plate when browned.
- Add remaining butter and oil, reduce heat to med-low, cook onions for 10 minutes or until soft.
- Add tomato paste, bay leaves, mustard, sugar, salt and pepper, stir to combine.
- Gradually add beer, stirring constantly.
- Gradually add the stock, stirring constantly.
- Return beef to pan and bring to boil.
- Transfer to ovenproof casserole dish, cover and bake in oven, stirring occasionally, for 2 1/2 hours or until meat is tender.
- Scatter with parsley.
- Serve on top of mashed potatoes.