Beef in Stout

A perennial British favorite. A simple dish but delicious and warming in cold weather

Butter - 15g (½ oz)
Vegetable oil - 1 tbsp
Stewing steak - 900g, (2 lb), cut into 5 cm (2 inch) cubes
Onions - 4 medium, sliced
Button mushrooms - 225g (8 oz), halved
Plain flour - 2 tbsp
Stout - 300ml (½ pint)
Bay leaf - 1
Soft dark brown sugar - 1 tsp

Pre-heat the oven to 180 °C / 350 °F / Gas 4.

Heat the butter and oil in a large flame-proof casserole and cook the meat for 10 minutes, until browned all over. Remove from the plan with a slotted spoon.

Add the onions and mushrooms to the pan and fry until softened. Add the flour and stir well so that the flour absorbs the fat.

Return the meat to the pan, add the stout, bay leaf and sugar. Stir well.

Cover and cook in the oven for about 2½ hours or until the meat is tender.

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