Total cooking and preparation time approximately 1¾ hours

Serves 2

Ingredients

2 tbsp plain flour
2 tsp salt
2 tsp coarse ground black pepper
1 lb best diced braising steak
2 tbsp olive oil
1 large or 2 small onions, sliced
3 large or 4 small carrots, sliced
½ lb closed cup mushrooms, halved
1 tbsp tomato purée
½ pint real ale
1 tbsp mixed herbs

Method

1. Preheat oven to 180^oC / gas mark 4.
2. Put the flour onto a plate and sprinkle with salt and pepper.
3. Toss the meat cubes in the flour until they are coated.
4. Heat the oil in a frying pan and cook the onion, carrot and mushrooms gently for 2 minutes, then transfer to an ovenproof dish.
5. Increase the heat slightly and add a drop more oil to the frying pan, if necessary.
6. Add the meat and stir-fry for 3-4 minutes until browned on all sides, then transfer to the ovenproof dish.
7. Mix the tomato purée with the beer and pour over the meat and vegetables.
8. Sprinkle in the mixed herbs, then cover and cook in the oven for about 1½ hours until the meat is tender.
9. Serve with garden peas and roast potatoes.