Or you can make beef in stout
: Ingredients for 2-3 portions
1-2 tablespoons olive oil
750g stewing beef, cut into 1 inch chunks
1 large onion peeled and chopped
200g mushrooms washed and halved
1 handful fresh tarragon
2 large cans of your favourite stout
You will need a heavy flameproof pot with a lid - e.g. from Le Cresuet.
Place the pot on the stove and add a few good lugs of olive oil. When the oil is hot, fry the beef a few pieces at a time until browned on the outside. Remove the beef to a plate. Add more oil to the pot if necessary.
Add the onions to the pot and fry them gently for a few minutes in the juices left behind by the beef. Then add the flour.
Next, return the beef to the pot and incorporate with the onions and flour. Then add the whole can of stout. Add the tarragon and salt and pepper.
Bring to the boil and then lower the heat to a simmer. Cover and allow to simmer VERY gently for about an hour. Have the other can of stout to hand to add a drop or two if it looks like drying up - you can always drink what you donít use!
In a separate frying pan heat a tablespoon of olive oil and fry the button mushrooms for a couple of minutes. Then add about a tablespoon of soy sauce and incorporate. Add the mushrooms to the beef and replace the lid and continue to simmer for another hour or so until the beef is tender - it should not be at all tough or chewy.
Remove the lid of the pot and increase the flame to allow the sauce to reduce to a thick gravy. Stir now and again to stop it from sticking. Donít make the flame too high or the beef will disintegrate
Adjust for seasoning and serve with copious amounts of creamy mashed spuds and a simple steamed green vegetable such as runner beans or broccoli.