This comfort food dish is easy to make – sit back while it cooks. Serve with a scoop of mashed potato mixed with mustard.
- 2tbsp light olive oil
- 1 large onion, peeled and sliced
- 4 tbsp plain flour
- 1.5kg (3lb) stewing steak, trimmed of any visible fat and cut into chunks
- 2 bay leaves
- 450g (1lb) carrots, peeled and chopped
- 600ml (1 pint) beef stock
- 440ml can Guinness
- 2 tsp English mustard
Preheat the oven to 180°C (350°F / gas mark 4). Heat 1tbsp of the olive oil in a large flameproof casserole dish, then add the onion and fry until softened.
Put the flour onto a plate and season to taste. Add the steak and coat with the flour then add the floured steak chunks to the casserole and fry until browned all over.
Add the bay leaves, carrots, stock and Guinness and stir. Cover and place in the oven then cook for 1 hr. Then, remove the lid and cook for a further 30 mins. Season to taste and stir the mustard into the stew. Serve piping hot with mashed potatoes and peas.
Top tip for making Stout beef stew
For a more hearty stew add some cubed potato along with the carrots. Suitable for freezing