- 1kg (2lb 4oz) chuck steak, cut into large 5cm (2in) pieces
- 5tbsp flour
- 6tbsp oil
- 2 onions, peeled and chopped
- 1 stick celery, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, crushed
- 3 sprigs thyme, leaves picked
- 1 bay leaf
- 1tbsp Worcestershire sauce
- 500ml (18fl oz) Guinness
- 300ml (1/2 pt) beef stock
Season the chopped steak and toss in the flour to coat evenly shaking off any excess. Heat 2tbsp of the oil in a large casserole and fry the steak in two batches using another 2tbsp for the second batch until well browned then remove and set aside. Add a glass of water to the casserole to deglaze then taste the liquid, discard if it tastes burnt or reserve if it tastes satisfyingly meaty.
Heat the oven to 140 C/ 120 C fan/ 275 F/ Gas 1. With the remaining oil in the cleaned out casserole on a low heat gently fry the onion, celery and carrot, covered but stirring occasionally for 15 minutes until softened. Add the garlic for another 2 minutes followed by the thyme, bay and Worcestershire sauce.
Return the browned meat to the pan and pour over the Guinness, liquid from deglazing if using and up to 300ml of the stock until the meat is just covered. Put the casserole in the oven and cook for 2 – 3hours until the steak pieces easily fall apart when pulled with two forks.
Scatter with the parsley and serve with creamy mustard mashed potato and braised greens.