Cool Food Cook Book by Glynis Parratt - HTML preview
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½ Onion chopped (as tolerated)
Garlic
Braising Steak cut into chunks
150ml Beer
3 Carrots peeled and cut into chunks
1 Bulb Fennel Sliced
½ pint Beef Stock
Mixed Herbs
Oil
Saute onion, garlic in oil then transfer to casserole dish. Now sear beef in the oil and transfer to casserole dish. Add beer, carrots and fennel sprinkle on the herbs and give a good stir. Cover and cook in a slow oven (150⁰C) giving it a stir occasionally.
Options:
Celery and mushrooms can be added.