Slow braised beef in stout
Beef chuck steak, raw
640 g, (Buy 800g), cut into 2cm cubes
Pickled onion, drained
2 stick(s), thickly sliced diagonally
8 individual, (1 bunch) trimmed
Salt-reduced liquid beef stock
2 cup(s), (500ml)
1 bottle(s), dark (500ml)
Red skin potato
4 medium, thinly sliced
1 tbs, sprigs
- Preheat oven to 150°C. Heat half the oil in a large shallow ovenproof casserole dish over high heat. Cook the beef, in 3 batches, turning, for 5 minutes or until browned. Transfer to a plate.
- Cook the onion, celery and carrot, stirring, for 5 minutes or until onions are lightly browned. Return the beef to the pan and sprinkle with the flour. Stir to combine. Add the tomato paste, Worcestershire sauce, stock and ale. Bring to the boil.
- Transfer to oven and cook, covered, for 1½ hours or until the beef is tender. Remove from oven. Increase oven to 220°C.
- Combine potato, thyme and remaining oil in a bowl. Season with salt and pepper. Arrange over the beef mixture. Bake for 20 minutes or until potato is golden brown and tender.