- Pre-heat the oven to Gas Mark 6/200°C/400°F.
- Peel the onions and slice into half moons.
- Melt the dairy-free spread and soften the onions in it for about 20 minutes over a low heat.
- Meanwhile, trim off any excess fat and chop the steak into roughly 1"/2.5cm cubes.
- When the onions are soft and golden add the steak, turn up the heat to medium and fry until the steak is all lightly browned.
- Peel and slice the carrots into rings not dice or batons.
- Add to the steak and onions, stir well to mix.
- Stir in the sugar.
- Add enough Guinness to cover the mixture.
- Bring to the boil, cover and put it in the oven.
- Cook for 10 minutes at Gas Mark 6/200°C/400°F, then turn the oven down to Gas Mark 4/180°C/350°F for 45 minutes.
- After 45 minutes check the liquid levels in the casserole and stir gently. You may need to add a little more Guinness at this point.
- Turn the oven down to Gas Mark 3/170°C/325°F for the last 30 minutes. By this time the steak should be very tender. If necessary, this meal will cook for longer providing that the temperature of the oven is kept low and the liquid levels are checked from time to time.
- Just before serving, remove the casserole from the oven and place on the hob without turning on the heat.
- Mix the flour with the vinegar and enough cold water to form a free-running suspension. When the casserole has cooled slightly, add the flour and water mixture, stirring constantly. If you add the mixture directly the casserole has come out of the oven, the flour tends to cook as it hits the hot sauce, forming little lumps instead of blending in smoothly.
This is a dish that actually benefits from freezing and re-heating: it tastes even richer and more delicious afterwards. As a result, I always make more than I need for one meal in order to have some to freeze for a day when I don't feel like cooking. |
