Instructions: Heat the butter and oil in a large flameproof casserole and brown the meat. Remove the meat to a plate.

Add the onions and cook until softening. Stir in the mushrooms adding a little more oil if necessary.

Stir in the flour and a seasoning of salt and pepper.

Return the meat to the casserole dish pour in the stout add the bay leaf and sugar. Stir well cover and bring to a gentle boil. Boil for 2 to 3 minutes then transfer to the simmering ovenfor about 3 hours or until the meat is tender.

Serve with creamy mashed potatoes and lightly cooked carrots.

This easy to prepare casserole has a rich tasty gravy. The stewing steak benefits from long slow cooking.

Serves 6

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