Beer and beef casserole

Here is my favourite simple winter meal-in-a-pot.

Serves 6

Ingredients:

1kg beef (cubed) - (I use round steak or bladebone steak)

two shallots, diced (or 1 large onion)

2 tab olive oil

1 tab tomato paste

1 small bottle light beer (or whatever sort is available)

1 clove garlic, finely chopped (optional)

salt, pepper to taste

sprig thyme, if available

1 fresh bay leaf, if available

6 medium potatoes, peeled and quartered

parsley, chopped

1 tab plain flour, for thickening (optional)

Method:

Brown cubed beef in olive oil on medium/high on stove top. Add diced shallots or onion. When the meat is browned and the shallots/onion soft, add the flour and stir to coat meat in flour.

Add quartered potatoes, herbs, tomato paste, seasoning and beer. Stir.

Bring to boil then reduce heat and simmer gently for about 2 hours, or until meat is tender.

Add chopped parsley and serve.

Alternative:

For a one-pot version, cook as above but add a selection of vegetables with the potatoes, such as 2 carrots (diced or sliced), 1/2 cup peas, a tin of diced tomatoes, a handful of diced mushrooms - enough vegetables for 6 serves.

Like all good casseroles it tastes even better the next day and is good served on a thick slice of toast for a hearty lunch on a winter's day.