1½ tbsp olive oil
1kg chuck steak, trimmed, cut into 3-4cm chunks
200g streaky bacon, chopped
2 onions, sliced
Salt and black pepper
3 tbsp plain flour
3 garlic cloves, crushed
1 tbsp Dijon mustard, plus extra to serve
1 tbsp tomato purée
1 x 330ml bottle of Belgian beer or similar brown ale
450ml beef stock
2 tsp Worcestershire sauce
4 fresh thyme sprigs
2 bay leaves
2 tbsp brown sugar
Skinny chips and/or crusty bread
- Preheat the oven to 150°C/130°C fan/gas mark.
- Heat one tablespoon of olive oil in a large casserole dish over a high heat. Working in batches to avoid crowding the pan, brown the beef on all sides, then transfer to a plate and set aside.
- Turn the heat to medium and add the remaining olive oil to the same pan. Cook the bacon for 2-3 minutes until lightly golden. Add the onions and stir to coat, then cook over a medium-low heat for 10 minutes until softened. Season with salt and pepper.
- Add the flour, garlic, mustard and tomato purée and stir for one minute. Pour in the beer and allow to bubble for two minutes, scraping any sticky bits from the bottom using a wooden spoon.
- Return the beef to the pan along with any juices that have been released onto the plate. Stir in the stock, Worcestershire sauce, thyme, bay leaves and sugar. Bring to a simmer, then cover with the lid and transfer to the oven. Cook for 2½-3 hours until the meat is tender.
- Discard the bay leaves and thyme. Serve in bowls with skinny chips and/or crusty bread, with some extra mustard on the table.
Per serving: 612kcals, 32.4g fat (9g saturated), 12.9g carbs (4.8g sugars), 60.6g protein, 1g fibre, 0.354g sodium