Braised beef in stout

Serves 4

800ml stout 900g braising steak 2 tbsp plain flour 1 tbsp unsalted butter 2 garlic cloves, halved

1 sprig fresh rosemary 1 tbsp olive oil 200g shallots 1 tbsp honey 4 Chantenay carrots sea salt and black pepper

Place the flour in a large bowl, season with salt and pepper, and add the steak. Cover the meat thoroughly, by hand, with flour. Preheat the oven to 160°C/gas mark 3, then heat the butter in a frying pan until sizzling. Add the floured steak, garlic and rosemary sprig, and cook the steak for 3 mins on each side. Transfer the steak, garlic and rosemary to a large casserole dish, then spoon the olive oil into the frying pan. Add the shallots and honey, and cook, stirring occasionally, for 5 mins until the shallots are browned. Add the shallots and raw carrots to the casserole dish and pour in the stout. Cover with a lid and cook for 3 hrs until thick and glossy. Serve immediately with mashed potato.

“For a quart of ale is a dish for a king.” William Shakespeare, The Winter’s Tale