Warm up winter nights with comfort food at its best. Beef and ale brings an intense, rich flavour to this dish.

600g stewing beef
1 tsp cumin
Salt & pepper
1 tbsp oil
Flour
1 onion, finely chopped
2 tsp tomato purée
2 tsp brown sugar
330ml dark beer or ale
400ml beef stock

  1. Cut the stewing beef into 3cm cubes and season with cumin, salt and pepper.
  2. Brown the meat in oil, sprinkle with flour and add the onion, tomato purée and brown sugar. Stir (best with a wooden spoon) and add the beer. Add the beef stock and simmer for a few more minutes, scraping loose the browned bits from the bottom of the pan.
  3. Place the casserole on shelf level 2 and braise on Steam setting 1 at 180°C for 135 minutes.
To serve

Serve sprinkled with chopped parsley. 

Chef's Secret
Use stewing meat from the shoulder or neck – these cuts become tender and
juicy when braised. Best served with wide pasta noodles and a cool, dark beer.