¾ cup plain flour, seasoned
1.4 kg gravy beef or chuck, trimmed and cut into 3cm cubes
2 carrots chopped
2 onions chopped
4 garlic cloves, thinly sliced
345 ml bottle pale ale
3 cups beef stock
1 dried bouquet garni
600 g chat potatoes, quartered
1 tbsp Dijon mustard
1 tbsp red wine vinegar
2 bunches asparagus, trimmed and chopped
- Preheat oven to 160°C (140°C fan forced). Place flour and beef into a plastic bag and shake well to coat. Remove the beef, shaking off excess flour. Heat 2 tablespoons olive oil in a large, flameproof casserole dish over medium-high heat. Add one-third of the beef and cook for 5 min or until browned all over. Transfer beef to a plate. Repeat with remaining beef, adding a little more oil if necessary.
- Add onion and carrot to pan and cook for 5 min. Add garlic, cook 1 min. Pour in beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Return all the beef to the pan along with the stock and bouquet garni. Bring to a boil, cover with a lid and bake in the oven for 1 hr 30 min or until meat is tender.
- Add potatoes to beef, stirring to cover in the sauce. Cover and bake for a further 30 min. Remove from the oven, discard the bouquet garni and stir through the mustard and vinegar. Season with pepper. Top with asparagus and return to the oven for 5 min or until asparagus is tender. Serve hot with crusty bread on the side. Garnish with chopped parsley.