INGREDIENTS
- 2 tbsp olive oil
- 1 + ⅓ lbs (600g) braising beef chopped into chunks
- 2 tbsp plain/all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic - peeled and minced
- 11 oz (330ml or a little under 1.5 cups) Guinness or other ale
- 1 + ½ cups (360ml) beef stock
- 1 red bell pepper - chopped1 green bell pepper - chopped
- 1 small courgette/zucchini - chopped into chunks
- 3 tbsp grated parmesan cheese
INSTRUCTIONS
- Preheat the oven to 160c/325f.
- Heat the oil on a medium-high heat in a dutch oven or other heavy based pan. Place the beef in a bowl or bag and add the flour, salt and pepper. Toss together to coat, then add the beef to the pan. Brown the meat all over (should take about 6-8 minutes).
- Add the garlic,stir and cook for one minute, then add the Guinness and stock.
- Bring to the boil, stir and place a lid on the pan. Place in the oven and cook for 3 hours (check every hour and top up with a splash of water if it's starting to look a little dry).
- After 3 hours add in the in chopped peppers and courgette. Place the lid on and place back in the oven for 5 minutes. This should ensure the veg stays crunchy but is warmed through.
-
Take out of the oven and, sprinkle on the parmesan, parsley and red onion slices, then serve with warm cous cous.