Ingredients
- 2 tbsp olive oil
- 1kg Hereford Beef braising steak, cubed
- 1 onion, chopped
- 450g carrots, thickly sliced
- 2 tbsp plain flour
- 500ml stout
- 3 tsp dark brown sugar
- 2 tbsp tomato puree
- salt and pepper
- 1 tbsp black treacle
- 200ml beef stock
- 1 tsp juniper berries, crushed
- 15-20 cooked chestnuts (optional)
Method
- Heat the oven to 160°C (140° fan) gas.
- Heat 1 tbsp oil in a frying pan and fry the meat in batches until browned. Remove from the pan and set aside.
- Heat the remaining oil in the pan and cook the onion and carrots for about 5 minutes until browned.
- Stir in the flour, followed by the beer, sugar, tomato puree and a good seasoning of salt and pepper.
- Bring to the boil and stir in the treacle and juniper berries.
- Transfer the mixture to a casserole dish. Cover and cook for 2 hours. Add the chestnuts and cook for a further 30 minutes.