- 600g stewing beef
- 1 tsp cumin
- Salt & pepper
- 1 tbsp oil
- 1 onion, finely chopped
- 2 tsp tomato purée
- 2 tsp brown sugar
- 330ml dark beer or ale
- 400ml beef stock
- Cut the stewing beef into 3cm cubes and season with cumin, salt and pepper.
- 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.
- Place the casserole on shelf level 2 and braise on Steam setting 1 at 180°C for 135 minutes.
Serve sprinkled with chopped parsley.
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.