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6
10 minutes
3-4 hours
Beef
The addition of Guinness gives the sauce an incredibly rich, deep flavour, and the beef is fall-apart tender. Best served with crusty bread and a spinach salad.
1 kilo Eversfield Organic Stewing, chuck or braising steak
25g Butter
2 tbsp oil
3 onions – chopped
1 tablespoon brandy
600ml Guinness
1 bouquet Garni
500g young carrots
250g baby turnips – halved
500g Aubergine, cut into bite-sized pieces
Salt and pepper
6 mushrooms
3 tbsp chopped basil
Finely shredded rind half lemon
6 black olives
Cut the beef into preferred size.
Heat the butter and oil in a large casserole or pan,
Add the beef and fry until brown all over.
Add the onions and cook until they soften, add the brandy and ignite. When the flames have gone out, add the Guinness, bouquet garni, carrots, turnips, aubergine, salt and pepper to taste.
Bring to the boil and cook for about 3 hours, or until the meat is tender. Add the mushrooms for the last 30 minutes.
Discard the bouquet garni. Mix the chopped basil and lemon rind together and sprinkle over the top of the pan.
Scatter the olives over the top.
Serve with crusty bread and a spinach salad.
