Beef in Guinness

Guinness gives this stew a deep, rich flavour. Use Beamish or another stout if you prefer.

Ingredients

Serves 6 900g/2 lb chuck steak, cut into 4cm/11/2 in dice plain flour for coating 45ml/3 tbsp oil 1 large onion, sliced 1 carrot, thinly sliced 2 celery sticks, thinly sliced 10ml/2 tsp granulated sugar

5ml/1 tsp English mustard powder 15ml/1 tbsp tomato puree 2.5 x 7.5cm/1 x 3in strip orange rind bouquet garni 600ml/1 pint/21/2 cups Guinness salt and ground black pepper

Directions

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1. Toss the beef in flour to coat. Heat 30ml/2 tbsp of the oil in a large shallow saucepan, then cook the beef in batches until lightly browned. Transfer to a bowl.
2. Add the remaining oil to the pan, then cook the onions until well browned, adding the thinly sliced carrot and celery towards the end.
3. Stir in the sugar, mustard, tomato puree, orange rind, Guinness and seasoning, then add the bouquet garni and bring to a boil. Return the meat, and any juices in the bowl, to the pan; add water, if necessary, so that the meat is covered. Cover the pan with a tight-fitting lid and cook gently for 2-2^1/2 hours, until the meat is very tender.

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