A wonderful and hearty meal for a cold Canadian winter evening.
Portion size6 servings
peeled and sliced thickly
3 3/4 cups
2 1/2 cups
1. Preheat oven to 180C/350F. Trim meat of excess fat and sinew and cup in 2 cm cubes. Toss meat lightly in flour; shake off excess. Heat oil and butter in heavy-based pan. cook meat quickly in small batches until well browned; drain on absorbent paper. 2. In a deep casserole, alternate layers of meat, potatoes, onions and carrots, sprinkle with peppercorns. Pour in beer, bay leaves, beef stock and soy sauce. 3. Bake, uncovered, for 1-1/2 hours, or until meat is tender. Serve with crusty bread. Note: Use old, floury potatoes, as they break down during cooking and thicken the sauce.