Ingredients:
1 kg beef stew meat, cut into cubes
2 tablespoons plain flour
2 tablespoons butter
2 tablespoons olive oil
500 g white onions, thinly sliced
1 tablespoon tomato paste
2 bay leaves
1 tablespoon mustard powder
1 tablespoon brown sugar
400 ml lager beer
300 ml beef stock
2 tablespoons parsley, torn,to garnish
salt and pepper, to taste
Directions:
Preheat oven to 150C (300F).
In large bag season the flour with salt and pepper.
Coat beef in flour mixture.
Heat half the butter and oil in large skillet over high heat.
Brown meat in batches, removing to plate when browned.
Add remaining butter and oil, reduce heat to med-low, cook onions for 10 minutes or until soft.
Add tomato paste, bay leaves, mustard, sugar, salt and pepper, stir to combine.
Gradually add beer, stirring constantly.
Gradually add the stock, stirring constantly.
Return beef to pan and bring to boil.
Transfer to ovenproof casserole dish, cover and bake in oven, stirring occasionally, for 2 1/2 hours or until meat is tender.
Scatter with parsley.
Serve on top of mashed potatoes.
Servings: 4
Time preparation: 20 min.
Time total: 140 min.