• 2 lbs (900 g) lean stewing beef, e.g. chuck
• seasoned flour
• 3 tablesp. (45 ml) olive oil
• 2 thinly sliced onions
• 2 teasp. sugar
• 1 teasp. dry English mustard
• 1 tablesp. concentrated tomato purée
• 1 strip of dried orange peel
• a bouquet garni made up of 1 bay leaf, 1 sprig of fresh thyme, 4 parsley stalks
• 1 pint (600 ml/2½ cups) Murphy
• 8 ozs (225 g) mushrooms
• ½ oz (15 g/⅛ stick) butter
• salt and freshly ground pepper

Cut the meat into 1½ inch (4 cm) cubes and toss in seasoned flour. Heat some oil in a hot pan and fry the meat in batches until it is brown on all sides. Transfer the meat into a casserole and add a little more oil to the pan. Fry the thinly-sliced onions until nicely browned; de-glaze with the stout. Add sugar, mustard, tomato purée, orange rind and bouquet garni. Season with salt and freshly ground pepper. Bring to the boil, cover and simmer in a very low oven, 150°C/300°F/regulo 2, for 2–2½ hours or until the meat is tender.

Meanwhile, wash and slice the mushrooms. Sauté in a very little melted butter in a hot pan. Season with salt and freshly ground pepper. Set aside. When the stew is cooked, add the mushrooms and simmer for 2 to 3 minutes, taste and correct the seasoning. Serve sprinkled with chopped parsley.