Beef Cooked in Beer with Mustard
317 Calories per serve
- 1kg topside beef, diced (or rump or x cut blade)
- 1 cup white flour
- freshly ground black pepper
- 1 tablespoon oil
- 1 tablespoon olive oil spread
- 4 onions, peeled and thinly sliced
- 2 teaspoons sugar
- 2 tablespoons chopped fresh thyme
- 600ml beer (use a good quality beer like Monteith’s Golden Lager or Kingfisher Beer)
- 3 teaspoons powdered mushroom stock (I used Maggi)
- 1 tablespoon whole grain mustard
Place the beef in a bowl with the flour and season with salt and pepper. Dredge the beef thoroughly and shake off any excess flour.
Heat the oil with the spread in a large frying pan. Brown the beef, cooking for a couple of minutes each side at the most. Place the browned beef in a medium-sized shallow ovenproof dish.
Preheat your oven to 190°C.
In the frying pan (without cleaning it) add the sliced onions. Season and cook on a high heat, stirring, for a few minutes. Add the sugar and cook a couple of minutes longer before adding the thyme, beer and powdered mushroom stock. Bring to the boil and pour over the browned beef and mix together.
Cover the ovenproof dish with a sheet of foil and place in the oven. Cook for about 90 minutes. Taste test the beef to see if it is tender; cook it a little longer if needed. Finally, stir the mustard into the gravy and taste for seasoning.
Serve with stir-fried cabbage and mashed potato.