Stout Beef

1 kg Chuck Steak cubed and rolled in plain flour
2 onions chopped finely (I cheat and use frozen, less tears that way)
1 500g bag mixed vegetables
beef stock
red jam (raspberry, strawberry or whatever)
1 longneck of stout (I like using Sheaf Stout)
Small splash olive oil
bay leaf
pepper

1. Add the olive oil to a large saucepan and heat;
2. add onions and cook until browned, then add meat and brown that, stirring so it does not stick;
3. once meat is browned, add the stout and about 2 cups of beef stock;
4. add mixed vegetables, pepper and bay leaf. Simmer until meat is tender, adding more water or stock if needed, and stirring occasionally so it does not stick to the pan. It should take an hour or two;
5. now add a tablespoon of jam and stir in well. Taste. If too bitter- add more jam, too sweet- add some white wine vinegar, not savoury enough -add more stock powder. Go slowly with this, you dont want to over do it and ruin the stew.

Now you have one very hearty, tasty stew. Eat with mash potatoes, in a pie, with bread or just on its own.