Irish Stout Beef Casserole

• 6 -8 cross cut blade steaks
• 6 small yellow onions
• 1 liter beef stock
• 1 (330 ml) bottleof irish stout beer or 1 (330 ml) bottlemontieths black beer
• 4 sprigs fresh thyme
• salt
• cracked pepper
• 2 carrots
• 6 small white potatoes
• 2 kumara
• 1 tablespoon cornflour

1. In a frying pan brown the steaks and set aside in a large casserol dish and add onions.
2. Into the frying pan pour the beef stock and salt and pepper then cook until all the beef residue has lifted.
3. Pour over meat and onions and cook for 1 hour.
4. Stir into casserol the carrots, potatoes, kumera and thyme sprigs.
5. Return to oven and cook another hour.
6. With a perforated spoon, lift out vegetables and meat.
7. Mix cornflour with a little water to make a paste and stir into stock until thickened.
8. Pour over meat and vegetables and serve with seasonal green vegetables.

yellow onions, beef stock, bottleof irish stout, thyme, salt, cracked pepper, carrots, white potatoes, kumara, cornflour

Taken from www.food.com/recipe/irish-stout-beef-casserole-131284 (may not work)