- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 kg stewing beef steaks, or chuck steak, in one piece
- 200 g streaky bacon, in one piece
- 1 tbsp vegetable oil
- 25 g unsalted butter
- 1 large onion, peeled, coarsely chopped
- 3 cloves garlic, chopped
- 350 g large flat mushrooms
- 2 tbsp plain flour, for dusting
- 1 litres beer
- 2 tsp brown sugar
- 1 sprigs thyme
- 1 bay leaf
- 1 small bunch parsley, chopped
- sea salt and freshly ground black pepper
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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