- 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.
method
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.
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