- 1.25 kg (2,8 lb) of beef (shoulder or other part for stewing) - 2 tbsp. flour - 2 large onions - 450 g (16 oz) carrots - 1 tbsp. of tomato puree - 450 ml (2 cups) of Guinness beer (or other stout) - 450 ml (2 cups) of water - 2 bay leaves - 2 tbsp. brown sugar - 1 tbsp. cider vinegar (apple vinegar, can be replaced with wine vinegar) - salt, pepper. Equipment: - A cast-iron roaster (ideally) or a thick-walled 3+ liter pot.
Preheat oven to 150°C (300°F), top+down mode. Slice the beef into large chunks, about 5 cm apart, put it in a bowl and set aside. Slice the onion into thick half rings.
Cut carrots into thick rounds. Set the sliced vegetables aside. In a bowl add half the flour to the beef. Stir to combine.
Put half of the beef in a pan and fry on all sides in heated vegetable oil for about 4-5 minutes. Fry until crispy and brown. Transfer to a bowl.
Fry other half of beef in the same way. Remove to a bowl, set aside. Add onions and carrots to pan and cook stirring occasionally.
Add remaining flour, tomato puree and stir. Return the beef to the pot along with the juice. Pour in beer and water. Add brown sugar, bay leaf and stir. Cover with a lid and send to the oven. Bake for 1 hour and 30 minutes.
After 1.5 hours, take the meat out of the oven and pour in the cider vinegar, salt and pepper. Stir and send to the oven for another 30 minutes. Serve immediately or turn off the heat and leave the meat in the oven until serving.