Braised Beef in Guinness

Method

• 1
  Lightly dust braising steak with some flour, season with salt and pepper. Fry in a casserole pan until evenly browned all over.
• 2
  Meanwhile peel carrots and cut into � inch pieces. Cut celery into the same size. Peel shallots or silver skin onions.  
• 3
  Add onions, celery, carrots and mushrooms to the browned meat. Cook for about 5 minutes until vegetables are sealed brown.
• 4
  Add flour, tomato puree and continue cooking for 2 minutes (stir all the time to make sure flour and puree don't burn).
• 5
  Add the bottled Guinness, beef stock, thyme, rosemary and bay leaf. Bring to the boil and then place in a preheated oven at 165�C for approx 90 minutes. Serve with creamy mashed potatoes and fresh chunky, crusty bread.