Ingredients

• 1 kg beef cubed (chuck)
• 2 tbsp plain flour
• salt and pepper
• 600g small white onion
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tbsp Dijon mustard
• 1 tbsp soft brown sugar
• 400 ml beer (lager)
• 300 ml boiling stock or water
• 2 tbsp torn flat parsley leaves

Directions

Heat the oven to 150°C. Cut the beef into large cubes, and coat lightly in the flour, salt and pepper. Peel the onions then cut into thick wedges.

Heat half the oil and butter in a large fry pan and brown the meat well in batches, on all sides, removing to a plate when browned.

Add the remaining oil and butter to the fry pan and cook the onions for 10 minutes until soft. Add the tomato paste, bay leaves, mustard, sugar, salt and pepper, stirring. Gradually add the beer, stirring constantly, then the boiling stock or water.

Return the beef to the pan and bring to a simmer. Cover and cook in the oven on a low heat (or gently on the hob if you prefer), stirring occasionally, for 2 ½ to 3 hours. Scatter with parsley and serve with mashed potato and something green.