| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 2 tablespoons Olive Oil
- 1.25 kg Chuck Steak cut into small cubes
- 2 Onions sliced
- 2 rashers Bacon roughly chopped
- 4 cloves Garlic Cloves crushed
- 2 tablespoons Plain Flour
- 440 ml Stout
- 1 1/2 cups Beef Stock
- 1 1/2 tablespoons Thyme Leaves chopped
- 2 Potatoes thinly sliced
Ingredients
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Instructions
- Heat 1 tablespoon of the oil over high heat in a large flameproof casserole. Add the beef in batches and cook, stirring, for 5 minutes, or until the meat is browned. Remove from the dish. Reduce the heat to low, add the remaining oil, then cook the onion and bacon for 10 minutes, stirring occasionally. Add the garlic and cook for another minute. Return the beef to the casserole.
- Sprinkle the flour over the beef, cook for a minute, stirring, and then gradually add the stout, stirring constantly. Add the stock, increase the heat to medium-high and bring to the boil. Stir in the thyme, season well, then reduce the heat and simmer for 2 hours, or until the beef is tender and the mixture has thickened.
- Preheat the oven to 200C. Lightly grease a 1.25 litre ovenproof dish and pour in the beef filling. Arrange potato slices in a single overlapping layer over the top to cover the meat. Brush lightly with olive oil and sprinkle with salt. Bake for 30-40 minutes, or until golden.
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