- 2 tbsp plain flour seasoned with salt and freshly ground pepper
- 1kg Hereford Beef chuck steak or brisket cut into 5cm pieces
- 1 tbsp. rapeseed oil
- 2 carrots 2cm diced
- 2 sticks of celery 2cm sliced
- 2 onions diced
- 1 sprig of thyme
- 2 bay leaves
- 500ml stout
- 500ml beef stock
- 1 tbsp. tomato puree
- Preheat oven to 140ºC.
- Place the beef and flour into a bowl and coat well. Shake off the excess flour (if preferred this can be done in a plastic bag to avoid touching the beef).
- Heat the oil in a heavy-based casserole or frying pan. Fry the beef until it is golden and crispy all over. Do this in two batches if your pan is small, to avoid the temperature dropping too much, and the meat stewing not frying. Remove the beef from the pan and set aside.
- Add the onions, thyme, celery, carrots, and bay leaves to the pan and cook until softened. Add any remaining flour and stir to combine.
- Pour in the stout and stir vigorously.
- Return the beef to the pan and stir in the rest of the ingredients. Bring to the boil, cover and place in the oven for at least 2-2½ hours until tender.