Ingredients::

16 oz – chuck steak in large cubesSeasoned flour
1 onion – thinly sliced
1 garlic clove – crushed
5 fl oz strong ale
5 fl oz beef stock
1 tsp brown sugar
1 tsp of sherry vinegar
Grain mustard
1 bouquet garni
Butter and Olive oil
1 stale French stick – 2 days old

Method::
Heat the oil in a casserole dish, add the onions and garlic and sweat off until translucent

Put a frying pan with equal amounts of butter and oil over a medium heat, when hot add the steak coated in seasoned flour to the pan and brown in batches, add to the casserole dish

Add a little more oil to the frying pan and sprinkle in a teaspoon of the seasoned flour while stirring

Gradually add the beer while continuing to stir with a wooden spoon – scraping the bottom of the pan to loosen the juices

Add the stock, sugar, sherry vinegar and mustard and bring to the boil

Pour into the casserole dish

Add the bouquet garni and cook in a medium oven for two hours

Cut the bread into slices and spread with the grain or Dijon mustard, place over the casserole and return to the oven to crisp up the bread

Accompany with a tossed green salad.

Serves 6
Preparation time 20 minutes
Cooking time 20 minutes

Ingredients
1 tbsp olive oil
1 kg pack chicken thighs
2 tbsp seasoned flour
1 onion, finely chopped
1 garlic clove, finely chopped
125g chorizo sausage, cut into 1 cm slices, each slice cut in half
300 ml chicken stock
400g can chopped tomatoes or tomato frito
220g can butter beans, drained
15g fresh parsley, chopped

Method

1 Heat the oil in a casserole. Dust chicken with the flour, shaking off the excess. Fry the chicken, skin side down, for 4 to 5 minutes, then turn over and cook for a further 4 to 5 minutes. Remove chicken and set aside.

2 Cook the onion and garlic for 3 to 4 minutes, then add the chorizo and cook for 1 minute. Gradually stir in the stock and chopped tomatoes and return the chicken to the pan, spooning the liquid over it. Bring to the boil and season. Reduce to a simmer, cover and cook for 15 to 20 minutes. Add the butter beans and warm through for 2 to 3 minutes. Stir in the parsley and serve.