Beef & Guinness Stew

SERVES 4

Ingredients:

2 tablespoons plain flour
800 g chuck steaks, trimmed, cut into 3cm pieces
1/4 cup olive oil
2 sticks celery, chopped
1 brown onion, chopped
1 carrot, peeled, chopped
200 g swiss brown mushrooms, chopped
2 tablespoons tomato paste
1 cup guinness beer
2 cups beef stock
2 bay leaves
1/2 cup flat leaf parsley, finely chopped
mashed potatoes, to serve

Procedures:

1. Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.

2. Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.

3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.

4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls