Preparation: 30 minsCooking: Two hoursServes: 10
- 1.5kg chuck beef, diced
- 120ml vegetable oil
- 60g flour, seasoned with salt and pepper
- 400g onions, finely sliced
- 10g garlic, finely chopped
- 750ml beer
- 750ml beef stock
- 40ml Worcestershire sauce
- 50ml lemons, juice and zest
- One bouquet garni
- 80g brown sugar
- 30ml olive oil
- 1kg carrots, peeled and turned
- 1kg parsnips, peeled and turned
Heat the oil in a thick-bottomed casserole dish. Toss the beef in the seasoned flour and fry in batches until lightly browned. Set aside.
Add onions and garlic to the pan and fry over a low heat until softened and golden brown. Sprinkle in the remaining flour and fry for two minutes.
Add the beer and deglaze the pan. Return the beef to the casserole dish and add water. Add the lemon peel and bouquet garni and season. Boil, cover dish and transfer to oven.
Heat olive oil and brown sugar in a small frying pan and quickly caramelise the outside of the carrots and parsnips over a high heat. Add to the casserole and continue to cook for one hour. Remove the bouquet garni and lemon. Remove any excess fat and serve.
Place beef in the centre of a plate, decorate with caramelised parsnips and carrots and drizzle over sauce. Garnish with fresh herbs.
Supplied by British Meat