Beef in beer

Method

1. Cut the beef into 3-4cm chunks. Remove the rind from the bacon and cut into 1 cm lardoons. Preheat the oven to 140C/gas 1.

2. Heat the oil and butter in a large casserole pan and fry the bacon until softened. Lift the bacon out of the pan and set aside.

3. Add the onions and garlic to the same pan and fry, over a low heat, until golden. Remove from the pan and add to the bowl containing the bacon.

4. Thickly slice the mushrooms and fry in the same fat for a few minutes and set aside.

5. Season the beef pieces and dust with flour, shaking off any excess. Add in batches to the same pan and fry over a high heat until coloured - about 5 minutes for each batch.
6. Pour the beer into the pan and add the sugar, thyme and bay leaf. Bring to simmer. Stir well, scraping the base of pan to lift up any sediment from the bottom of the pan.

7. Return the bacon, onions and garlic to the pan and cover with a tight fitting lid. Cook in a low oven for 1 ¾ hours. Remove the lid and continue cooking for a further 45 minutes, or until the meat is tender and the sauce thickened.

8. Adjust the seasoning and scatter over chopped parsley before serving. Accompany with baked potatoes.

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Ingredients

1kg beef stewing steak, or chuck steak, in one piece
200g streaky Bacon, in one piece
1 tbsp vegetable oil
25g unsalted Butter
1 large onion, peeled, coarsely chopped
3 cloves Garlic, chopped
350g large flat mushrooms
2 tbsp plain flour, for dusting
1 litre beer
2 tsp brown sugar
1 sprig Thyme
1 bay leaf
1 small bunch curly parsley, chopped
sea-salt and freshly ground pepper

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