Ingredients
- 4 tablespoons olive oil
- 1.25kg braising steak, cubed
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 medium carrots, sliced
- 40g flour
- 300ml Guinness or milk stout
- 4 tablespoons tomato purée
- 300ml brown stock
- 1 tablespoon fresh thyme, chopped
- Grated rind of 1 orange
- 1/2 teaspoon ground allspice
- Pepper to taste
- 225g button mushrooms
- Salt to taste
Preparation
Heat oil in potjie and fry meat for 10 minutes or until well browned. Remove from pan and set aside. Add onions, garlic and carrots to potjie and fry until soft. Stir in flour and fry slightly. Add Guinness, tomato purée and stock and cook until thickened. Return steak to the pot 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 10 minutes before serving.
Serving Suggestion
Serve on a bed of hot fluffy rice and crack open another milk stout!
