Eating In

Adapted from Delia Smith’s ‘Winter Collection’

Serves 4 – 6
2lb braising steak, cubed
15 fl oz beer
1 tbsp olive oil
12 oz onions cut into chunks
2 cloves of garlic
1 heaped tbsp flour
A few thyme sprigs
2 bay leaves
Salt and pepper

Pre heat the oven to gas mark 4, 180C. Heat the oil in a casserole and fry the meat a few pieces at a time until they turn dark brown. Don’t put too many in the pan at once or they won’t brown properly. When each batch of meat is done, remove it to a plate. When its all done, add the onions and fry on a high heat until they brown at the edges. Add the garlic and cook for about half a minute more. Turn the heat down, put the meat back in and sprinkle on the flour. Stir well. Add the beer gradually and the salt, pepper, thyme and bay leaves. When it begins to simmer put the lid on and put it in the middle of the oven. Let it cook for 2½ hours. Serve with mashed potato. If you want to be posh you can do croutons by baking thick slices of French bread in the oven with oil and garlic and then spreading these with wholegrain mustard and gruyere cheese and grilling until the cheese bubbles