1. Trim meat of fat or gristle and cut into cubes of about one inch and toss in a bowl with 1 tablespoon of oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. 2. Mix tomato puree and 4 tablespoons of water together until smooth. 3. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan. Cover and cook gently for around 5 minutes. 4. Transfer the contents of the pan to a casserole, and pour some of the beer into the frying pan. Bring to a boil and stir to dissolve the caramelised meat juices on the pan. 5. Pour onto the meat with the remaining beer; add the carrots and the potatoes. Stir, taste, and add more salt if needed. 6. Put the lid on and simmer gently under the meat is tender. This will take 2-3 hours. It can be cooked on the stove top or in the oven at 150°C (300°F). Taste and adjust seasoning. 7. Serve with potatoes or rice or by itself. ---------------------------------------------------------------------------
Nutrition
Ingredients
