For a darker stew, use half light ale and half stout.
ingredients
serves 8
3 pound chuck steak, trimmed
1/4 cup Lard
1 1/2 pound onions, peeled, halved and thinly sliced
4 garlic cloves, peeled and crushed
2 tbsp light brown sugar
3 tbsp All purpose flour
1 pint light ale
1/2 pint beef stock
1 bay leaf
2 large thyme sprigs salt and pepper
2 tbsp wine or cider vinegar
chopped parsley, to garnish
method
1. Cut the meat into fairly large pieces, roughly 2 inches square and 1/2 inch thick. Heat the beef dripping in a large heavy-based skillet and brown the meat in batches over a high heat. Transfer to a large casserole, using a slotted spoon.
2. Add the onions to the pan and cook gently for 10 minutes, stirring until they begin to soften. Add the garlic and sugar, mix well and cook for 10 minutes or until they begin to brown and caramelise.
3. Stir in the flour, then gradually add the beer, stirring. Bring to the boil, scraping up any sediment from the bottom of the pan, then pour over the beef in the casserole.
4. Add the stock, herbs and plenty of pepper; stir lightly to mix. Bring to a simmer, then cover tightly and cook in the oven at 150°C (130°C fan oven) for about 2 hours.
5. Stir in the vinegar and cook for a further 30 minutes or until the meat is very tender. Check the seasoning. Serve garnished with chopped parsley.
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