Preparation

1. Cut steak into bite-size pieces and put in a bag with flour and seasonings, shake so each piece is well covered

2. Peel and halve shallots

3. Wipe and halve mushrooms

4. Clean and chop celery and carrots keep in large chunks

5. Put bunch of thyme in boiling water to infuse.

Instructions

1. Melt butter and fry on high heat steak chunks for a couple of minutes

2. Take out and put in ovenproof casserole.

3. Quickly fry all other vegetables and transfer to casserole.

4. Add bay leaves, tomato purée, sugar, beef stock, infused thyme water and Guinness. Give a good stir put a layer of foil then tight fitting lid on the casserole and put in the oven for 3 hours until the meat is very tender.

5. Adjust seasoning and if the gravy needs thicken do this now with a little butter and flour mixed until smooth, stir into sauce. Cook for a further few minutes.

6. ​