Serves 4

Ingredients

• 500g of diced beef
• 2 medium onions, roughly segmented
• 2 cloves of garlic, chopped
• 250g of medium sized mushrooms, quartered
• 1 stock cube of beef
• 1 440ml can of Guinness (or similar, like Theakstons Old Peculiar)
• 1 bay leaf
• 1/2 tsp of dried thyme / or one sprig of fresh
• Salt & Pepper
• 1 table spoon of fresh basil / 1/2 tsp of dried
• 1 heaped tablespoon of plain flour
• 1 tablespoon of olive oil

Instructions

1. Start off by frying the beef on a high heat in olive oil until brown. Then take out the meat and the juices and put on a plate and leave to one side.

2. Then turn down the hob to a medium heat, add a bit more oil and fry the onions and garlic until the onions are a nice golden brown – may take about 5-7 minutes

3. Once the onions are brown, add the meat and juices to the pan and add the flour. Stir in the flour.

4. Then add the ale, salt, pepper, thyme, basil and crumble the stock cube into the pan and give it a good stir.

5. Bring it to simmering point. If you are cooking it on the hob, turn down the heat to a low heat and simmer for at least 1 hour. If you want to oven cook, place in a pre-heated oven at 160 degrees for 2 hours.

6. After 1 hour (or 2 if oven cooking), add the mushrooms and cook for a further 25 minutes.