- 3½ tbsp. vegetable oil
- 1kg stewing beef, cut into chunks
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 tbsp. plain flour
- 1 tbsp. dark brown sugar
- 1 tsp cumin
- 1 tsp cinnamon
- 1 Jar of onion and Guinness
- 400g can chopped tomato
- 600ml beef stock (from a cube is fine)
- 1 of each bell pepper, deseeded and sliced
- 400g can cannellini bean, drained and rinsed
Heat 1 tbsp. of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Put onto a plate and repeat with 2 tbsp. of oil and rest of the meat.
Add a splash of water and scrape pan to remove bits. Add ½ tbsp. oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min, until it looks rich and inviting.
Add the jar of onion and Guinness, cumin, cinnamon, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid. Now add peppers and beans, and cook for a further 15 mins.
This goes well with pasta as well as rice, with a little salad and garlic bread.