Method
- Set oven to Gas Mark 3, 160°C (325°F). Heat a tablespoon oil in a frying pan. Then brown the beef, a few pieces at a time. Remove the meat as it brown to an ovenproof casserole dish.
- Heat the rest of the oil in the pan then add the onions. Cook for a couple of minutes to soften then add in the garlic. Cook for another minute, be careful not to let the garlic burn.
- Then stir in the sugar and flour. Add in the stout and water or stock, stirring all the time.
- Add a few sprigs of thyme, a bay leaf, the red wine vinegar, mustard, ground cloves, a little salt and lots of black pepper. Bring to the boil then pour the sauce over the meat in the casserole dish. Cover with a lid or tin foil and cook in the oven for 1½ hours or until the meat is tender.
- Meanwhile cook the potatoes in a saucepan of boiling water for 8-10 minutes. Drain well.
- Slice the potatoes into 1cm rounds and overlap them on top of the beef in the casserole dish.
- Season with salt and pepper then sprinkle over the cheese.
Increase the oven temperature to Gas Mark 6, 200°C (400° F). Place the casserole dish back in the oven and continue to cook until the potatoes are golden and cooked through – approximately 15 minutes.
Serving Suggestions
Serve with a selection of root vegetable which have been tossed in a little olive oil and seasoning and roasted along with the casserole for the last 30 minutes.
