Beef and Potatoes braised in Guinness - Gary Rhodes
Preheat the oven to 170°C. Heat some olive oil in a large frying pan, add 3 large sliced onions and cook over a medium heat for a few minutes until tender and golden brown. Spoon the onions into a casserole dish.
Toss 4 x 175-225gm pieces of chuck steak or braising beef in flour and season with salt and pepper. Heat a little more oil in the frying pan and fry the steak until well coloured on all sides, then add to the dish.
Pour 440ml of Guinness into the hot frying pan, stir to lift the sticky juices from the base and sprinkle in a tablespoon of muscovado sugar. Add a 400ml tin of beef consommé or stock and simmer for a minute before pouring over the beef. Cover tightly with a lid and cook in the oven for 1½ hours. Add a little water if necessary to keep the meat covered.
Add 4 large, peeled and halved potatoes and continue to cook for a further 1-1½ hours until the potatoes have absorbed and thickened the sauce and the beef is soft and tender.
Serve the beef and potatoes with any green vegetable, such as steamed spinach or buttery cabbage. The sauce can be finished with chopped parsley.