4 small brown onions peeled & cut into quarters, root intact
1 tbls. Tomato paste
1 tbls. Dijon mustard
300 ml Stout
300ml beef stock
Salt & black pepper
Corn flour mixed with a little cold water to thicken
Preheat the oven to 160°C or 140°C fan-assisted (gas 3).
In a heavy based casserole dish over medium-high heat sear the beef and onions until nicely browned, remove and keep to one side.
Add the tomato paste, mustard, herbs and stout and reduce by 50% then pour over the stock, bring to a boil and thicken with the corn flour mix before placing the beef and onions back in the casserole dish.
Place in the oven covered and braise for approximately 3 hours, until the beef is tender when pierced with a skewer.
Remove the beef & onions from the gravy, place on a warmed deep serving dish and cover with foil to keep warm.
Reduce the gravy until you reach a rich sauce like consistency, season to taste then pass the gravy over the beef and onions.
To serve
Serve with glazed baby carrots and mashed potatoes with parsley and extra mustard at the table and a glass of your favourite stout.
