Beef carbonade (Flemish beer and beef casserole)

Preheat oven to 150C (130C fan-forced).

Cook onions in half the olive oil over a low heat, for 30 minutes or until soft and slightly caramelised.

Meanwhile, throw beef pieces, flour, salt and pepper into a plastic bag; shake bag to coat meat well.

In a large flame-proof braising dish, heat remaining oil over a medium high heat. Brown meat in batches then set aside.

Reduce heat under braising dish, stir in remaining flour mixture from bag, cook and stir for a few minutes.

Add beer and stock, stir and bring to the boil. Return beef to pot; add cooked onions and herbs. Bring back to boil, cover and cook in pre-heated oven 2½hours until meat is tender.

For a variation, add a few thin chopped vegetables (carrots, parsnips, celery, etc) when cooking onions.

Serve with boiled or mashed potatoes and garnish with a few bitter salad leaves and a cold glass of Amber Ale.

This traditional Flemish beef stew could also be used as the filling for a steak and ale pie.