Serves 4 with leftovers

750g cross-cut blade steak or chuck steak

2 tablespoons olive oil

2 onions, finely sliced

2 cloves garlic, crushed

1 tablespoon plain flour

200ml brown ale (the style of beer is noticeable, so choose one to suit your taste. A stronger beer will make for a much richer dish)

300ml hot water

1 bay leaf

2 sprigs of thyme

3 stalks of parsley

a good pinch of grated nutmeg

1 teaspoon apple cider vinegar

sea salt and black pepper

Heat the oven to 170C. Cut the beef into 3cm pieces and rub in the oil. Heat a large frying pan over medium-high heat (more on high side). Add the beef, in batches so as not to overcrowd the pan, and brown quickly on both sides. Transfer to a casserole dish as you go.

Lower the heat, add the onions and cook until they begin to soften, about 5 minutes. Add the garlic and cook for a further 30 seconds. Sprinkle in the flour and stir in. Pour in the ale and hot water and stir to combine.

Tie the bay leaf, thyme sprigs and parsley stalks together with kitchen string and add to the pan with the nutmeg and vinegar. Season with salt and pepper. Increase the heat and bring ale mixture to the boil, then pour over the meat in the casserole dish.

Cover with the lid (tight fitting) and place in the oven to cook for 2 1/2 hours, until the meat is tender.

Tip - remove Beef & Beer from oven towards the end of cooking and taste for seasoning. If the sauce is still a little thin then you can thicken by making a paste with 25g softened butter and 25g plain flour. Whisk into the sauce and return to the oven.