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Categories:
chuck flour vegetable oil onion carrot celery sugar mustard powder tomato puree orange zest stout salt
Viewed: 54 - Published at: 2 years agoIngredients
- 2 lbs chuck steaks, cut in 1 1/2 inch cubes
- flour, for coating
- 3 tablespoons vegetable oil
- 1 onion, sliced
- 1 carrot, thinly sliced
- 2 celery ribs, thinly sliced
- 2 teaspoons sugar
- 1 teaspoon mustard powder
- 1 tablespoon tomato puree
- 1 tablespoon orange zest
- 2 12 cups Guinness stout
- salt and pepper
Method
- Toss the beef in flour to coat.
- Heat 2 tablespoons of the oil in a large saucepan, then cook the beef in batches until lightly browned.
- Transfer to a bowl.
- Add the remaining oil to the pan, then cook the onions until well browned, adding the celery and carrots towards the end of the cooking time.
- Stir in the sugar, mustard, tomato puree, orange zest, Guinness and seasoning.
- Bring to a boil.
- Return the meat, and any juices in the bowl to the pan; add water, if necessary, so that the meat is covered.
- Cover the pan and cook gently for 2-2 1/2 hours, until the meat is very tender.
