Ingredients
750 g blade steak, cross-cut
SIDS SALT & PEPPER to taste
1 large onion, chopped finely
1 clove garlic, minced
1 tbsp flour
1 stubby of dark beer
400 ml hot water
1 bay leaf, 2 sprigs thyme & 3 parsley stalks, tied
Pinch of nutmeg
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
8 thick slices french stick
½ cup parmesan cheese, grated
Directions
Preheat oven to 170°C.
Cut beef into 2 cm pieces and place in a bowl with a dash of rice bran oil. Season with SIDS SALT & PEPPER to taste.
In a large frypan, sear the beef on all sides then transfer to an oven-proof casserole dish as you go.
Reduce heat, add more oil then sauté onion and garlic. Add flour and mix well. Pour in beer and hot water then bring to the boil, stirring constantly. Add herbs, nutmeg, SIDS LOW SUGAR RASPBERRY VINEGAR and season with SIDS SALT & PEPPER. Pour over the beef, fit lid then place in the oven.
Cook for 2½ hours until beef is tender.
SLOW COOKER METHOD:- cook on LOW for 8-9 hours. 30 minutes before the end of cooking time, turn to HIGH. Thicken sauce with a butter/flour paste and continue cooking.
Serve with cheese grilled on toast, seasoned with SIDS SALT & PEPPER.
Original recipe by Kathy Paterson with photography by Tam West.
