900 g chuck steak; trimmed and cubed
25 g lard
2 medium onions; diced
200 g button mushrooms
2 carrots; sliced
1 stick celery; sliced
1 teaspoon English Mustard
375 ml beer (bitter)
1 sachet bouquet garni
2 tablespoons plain flour
25 g butter; melted
Yield: 4 servings
Preheat oven to 150 C / 300 F / Gas 2.
Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes.
Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary.
Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.