Beef and Onions Braised in Beer

Serves: to serve 6

Prep Time: 20 Minutes

Cook Time: 2 Hours 30 Minutes

Ready In: 2 hrs 50 mins

3 lb - braising steak - chuck steak (about ½" - 1cm thick)

- salt and pepper

2 tablespoons - plain flour (all purpose flour)

2 tablespoons - cooking oil

5 medium-sized - onions

4 cloves - garlic

½ pint - beef stock *

19 fl oz - beer

1 tablespoon - brown sugar

- bouquet garni

2 teaspoons - red wine vinegar

1 tablespoon - chopped parsley (optional)

Cut the steak into 4" x 2" (10cm x 5cm) strips. Season the flour with the salt and freshly ground pepper and coat the meat in the flour. Heat the oil in a large pan, add the meat and fry over a medium heat, turning from time to time, until it is lightly browned on all sides. Remove from the pan and put to one side.
Peel and slice the onions. After removing the meat, place the onions in the pan and cook on a low eat until they are golden brown. Meanwhile, peel and crush (mince) the garlic. Return the meat to the pan and add the crushed garlic, beef stock, beer and salt and pepper to taste. Bring this to the boil then add the sugar and the bouquet garni.
Transfer everything to an ovenproof casserole dish and cook in a preheated moderate oven at Mk 3 - 325ºF - 160ºC for for about 2½ hours until the meat is very tender. Remove the bouquet garni and stir in the red wine vinegar. Transfer to a warmed serving dish and sprinkle with chopped parsley
* If you have don't have the time or inclination to make a beef stock, you can substitute a beef stock cube dissolved in 10 fl oz (300ml - ½pt) of hot water.