1. Toss the beef in flour to coat. 2. Heat 2 tablespoons of the oil in a large saucepan, then cook the beef in batches until lightly browned. Transfer to a bowl. 3. Add the remaining oil to the pan, then cook the onions until well browned, adding the celery and carrots towards the end of the cooking time. 4. Stir in the sugar, mustard, tomato puree, orange zest, Guinness and seasoning. 5. Bring to a boil. Return the meat, and any juices in the bowl to the pan; add water, if necessary, so that the meat is covered. 6. Cover the pan and cook gently for 2-2 ½ hours, until the meat is very tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
