Title: Steak with stout and onion stew
Cook: Barney Desmazery
Serves: 8
Preparation Time: 30 mins
Cooking Time: 2.5 - 3 hours

Comments

• 25/01/04 : Even though this takes a LONG time to cook, believe me its worth it, once this main stew is cooked it can be separated, frozen for up to 2 months and used for other purposes
• 25/01/04 : The original recipe asks for vegetable oil I used olive oil and it was still yummy so I guess you can take your pick.

Ingrediants

• 3 tbsp Vegetable oil
• 8 Stewing steaks
• 4 Large onions
• 4 Carrots
• 4 Garlic cloves
• 1 tbsp Golden caster sugar
• 85 g Flour
• 400 ml Guiness
• 2 Beef stock cubes
• 2 Bay leaves
• 1 tsp Dried mixed herbs

Method:

• Peel the carrots and chop them into diagonal chunks. Then halve the carrots and chop them into large wedges. Pour the Guiness from the bottle/can into a glass. Finally finely chop the garlc. Preheat the oven to 140°C/280° (fan assisted) 160°C/320°F/Gas 3
• Heat 2 tbsps of oil in a large ovenproof lidded pan on the hob on a medium heat. Begin to brown the steaks in batches for 2 minutes each side then remove to a plate.
• Heat the remaining oil, tip in the onions, carrots and garlic, sprinkle over the sugar then cook over a medium heat stirring regularly for 10-15 minutes.
• Dissolve the stock cubes in 700ml/1.25 pints of hot water. Stir in the flour. Stir in the Guiness then the hot stock. Throw in the bay leaves and the mixed herbs, season and bring to a simmer.
• Return the steaks to the pan with any juices collected on the plate, then cover and bake in the oven for 2 hours until tender
• Once done you can leave to cool and freeze or make into the Mustard topped carbonnade