Serving size: Serves 6
Cooking time: More than 1 hour
3 tablespoons olive oil
1 large onion, chopped coarsely
3 cloves garlic, crushed
1kg rump steak, cut into 3cm cubes
salt and pepper
1 cup (250ml) beef stock
2 teaspoons Worcestershire sauce
½ pint (approx 1 cup or 250ml) guinness
1 tablespoon tomato paste
2 sprigs fresh thyme
12 button mushrooms, quartered
¼ cup chopped flat leaf parsley
Heat a large heavy based saucepan and add oil. Add onion and cook until softened and translucent. Add garlic and cook a further 30 seconds.
Add meat and over a high heat cook meat until it is browned all over.
Season with salt and pepper and add stock, Worcestershire sauce and Guinness and bring to a boil.
Once liquid boils, stir in tomato paste and thyme. Cover with a lid and reduce heat to a simmer. Simmer, covered 40 minutes or until meat is tender. Add mushrooms and cook a further 10 minutes.
Stir in parsley and serve with a glass of guinness and some boiled potatoes.