Cooking time: 2 1/2 - 3 hours
ingredients
serves 6
1 tablespoon oil
2 pound chuck steak, trimmed and cubed
1 pound onions, peeled and sliced
3 garlic cloves, peeled and chopped
2/3 cup stock
1 3/4 cups beer
salt
freshly ground black pepper
1 tablespoon soft brown sugar
bouquet garni
bay leaf
1 tablespoon cornstarch
2 tablespoons wine vinegar
method
1. Heat the oil in a griddle pan. Add the fat trimmings from the meat and sweat them so that they give up their fat. Remove and discard them.
2. Brown the meat in batches in the pan then transfer to a flameproof casserole or large saucepan.
3. Fry the onions and garlic until they begin to turn golden and add to the pot.
4. Heat the stock and beer in the frying-pan, stirring around the pan to scrape up the sediment. Add to pot.
5. Put the pot over a low heat. Add salt and pepper, sugar, bouquet garni and bay leaf. Cover and simmer gently for 2 - 2 1/2 hours until the meat is tender.
6. Skim off any surface fat. Blend the cornstarch with the vinegar. Add a few spoonfuls of the stew liquid.
7. Mix and stir into the stew. Simmer and allow the sauce to thicken. Discard the bouquet garni and bay leaf.
8. Check the seasoning and serve.
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