4 T olive oil
1,25 kg braising steak, cubed
2 onions, chopped
2 cloves garlic, crushed
2 medium carrots, sliced
40 g flour
300 ml Guinness or milk stout
4 T tomato purée
300 ml brown stock
1 T chopped fresh thyme
Grated rind of 1 orange
1/ 2 t ground allspice
Pepper to taste
225 g button mushrooms
Salt to taste
Heat oil in pan and fry meat for 10 minutes or until well browned. Remove from pan and set aside. Add onions, garlic and carrots to pan and fry until soft, Stir in flour and fry slightly.
Add Guinness, tomato purée and stock and cook until thickened. Return steak to pan and add thyme, orange rind, allspice, pepper and cloves. Cover and cook gently for 2 hours or until meat is tender. Add mushrooms and salt for 10 minutes before serving.
