Braised Beef In Guiness

• ½ lb. stewing steak cut in chunks.
• 2 Tbsp. vegetable oil.
• ½ cup red wine.
• 2 Tbsp flour.
• ½ pint Guinness.
• 2 Tbsp butter.
• 1 garlic clove, peeled and finely chopped.
• 1 small onion, chopped.
• ½ tsp. chopped thyme.
• 1 tsp. tomato puree/paste.
• 1 bay leaf.
• 2 cups beef stock (Oxo is super!).

Instructions

1. Two days before serving, if possible, put the beef in a Ziploc bag with the wine, Guinness, garlic, thyme and the bay leaf.
2. Marinate in the fridge two days.
3. When ready to cook, drain the meat, reserving the marinade.
4. Dry the meat with a paper towel.
5. Slowly heat the oil in a frying pan and lightly toss the meat, ½ tsp flour and
   salt and pepper.
6. Sauté until nicely browned.
7. Heat the butter in a heavy casserole pan and gently sauté the onion until soft.
8. Add the remaining flour and tomato puree and stir over low heat about 1-2 minutes.
9. Add the marinade, slowly stirring constantly until smooth.
10. Raise the heat and simmer to reduce the liquid about half, stirring frequently.
11. Add the beef stock and the beef and transfer to a casserole or crockpot.
12. It can be baked in the oven 2-3 hours at 300 F., slowly simmered on the hob 2-3 hours, or in a crockpot for 6-8 hours.
13. Ready when it is your desired consistency. Serve with potatoes and veggies.

Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.