Braised beef in Guinness with caramelised red onions
- 1 tbsp seasoned flour
- 6-8 slices braising steak, about 1.5kg in total
- 3-4 tbsp sunflower oil
- 4 red onions, peeled and cut into wedges
- 2 tsp light muscovado sugar
- 2 carrots, finely chopped
- 2 sticks celery, finely chopped
- 330ml bottle Guinness
- 200ml beef stock
- 2 bay leaves (fresh or dried)
- Chopped fresh parsley, to garnish
Put the seasoned flour in a large food bag, add the steak and toss to coat the meat. Heat 2 tbsp oil in a large heavy-based pan, add the meat and fry on both sides until nicely coloured (you may need to do this in batches). Remove the meat to a plate.
Heat a little more oil in the pan, add half the onions and fry for about 5 minutes or until softened. Add the sugar and cook gently until the onions start to caramelise.
Add the carrots and celery and stir well for a minute or so. Return the meat to the pan, along with the Guinness and stock, and bring to the boil, stirring.
Add the bay leaves, season with salt and pepper, then cover and simmer gently for 1½-2 hours or until the meat is tender. Half an hour before the end of the cooking time, add the remaining onions to the pan. Scatter with parsley and serve with colcannon cakes.
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