Beef braised in Guinness

• 1.3 kg (2½ lb) boned stewing steak
• 25 g (1

Trim the meat of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated.

Peel and slice the onions and scrape the carrots, cutting them into thin rounds.

Heat the lard or oil in a casserole and first brown the bayleaves in it to flavour the oil. Remove them and fry the meat, a few pieces at a time, so that it is very well browned on