• 1 tbsp olive sunflower oil• 2 medium onions (chopped)• 4 tbsp plain flour• 1 tsp flaked sea salt• 2 tsp dried mixed herbs• 1kg lean braising beef• 1 bay leaf• 500ml dark ale or +stout• 250ml beef stock (made with 1 beef stock cube)• 2 tbsp tomato puree• 2 tsp caster sugar• 5 medium carrots (about 275g), peeled and thickly sliced• 2 parsnips (about 300g), peeled and halved lengthways and sliced• Ground black pepper
Step 1Preheat the oven to 180°C / Fan 160°C / Gas 4. Heat the oil in a large flameproof casserole dish. Add the onions and fry them over medium-high heat for about 5 minutes until lightly browned, stirring regularly. Remove the pan from the heat.Step 2Put the flour, salt, and dried herbs in a large bowl and season with lots of freshly ground black pepper. Trim the beef of any hard fat and sinew, then cut the meat into rough 3cm cubes. Toss the meat in the flour until evenly coated, then tip it into the casserole dish with the onions.Step 3Add the bay leaf, ale, stock, tomato puree, and sugar. Stir well and bring to the boil, then cover with a lid. Carefully transfer the casserole to the oven and cook for 1 ½ hours.Step 4At the end of this time, take the casserole out of the oven and stir in the carrots and parsnips. Put the lid back on and return the dish to the oven for a further 45 minutes or until the beef and vegetables are tender.
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