Hearty beef steak and Guinness stew

• porsi: 4-6

Bahan-bahan

For the marinade/dressing:

50g plain flour

Salt and black pepper

1 kg Hereford Beef Sirloin Steak, cubed

15g butter

Olive oil, for frying

250mI beef stock

500ml Guinness

2 tbsp tomato relish

1 tbsp wholegrain mustard

1 onion, sliced

4 celery stalks, chopped

4 carrots, peeled and chopped

2 tbsp fresh thyme, chopped

250g chestnut mushrooms, sliced

2 tbsp parsley, chopped

Petunjuk

1 Season the flour with some salt and pepper. Toss the steak in the flour until lightly coated.

2 Heat the oil and butter in a heavy casserole dish over a high heat. When the dish is hot, add the steak and cook for 2-3 minutes, turning to brown well on all sides.

3 Remove from the pan and set aside.

4 Stir in the stock and scrape any sticky browned bits from the bottom of the dish.

5 Stir in the Guinness, tomato relish, mustard, onion, celery, carrots and thyme. Season well and return the steak to the dish.

6 Reduce the heat to medium-low and cover with a lid. Cook for 2½-3 hours, or until the steak is tender and sauce has thickened.

7 Heat some more oil in a frying pan over a medium-high heat and cook the mushrooms for 5-7 minutes until browned. Fold the mushrooms and parsley into the stew just before serving with cabbage and creamy mashed potatoes. Serve with stir fried cabbage and creamy mashed potatoes.