1.5 kg chuck steak
1/2 cup plain flour
2 tablespoons vegetable oil
4 large (500g) potatoes, peeled and sliced thickly (see Note)
4 medium onions, sliced
2 large carrots, sliced thickly
1 teaspoon whole black peppercorns
3 cups beer
2 or 3 bay leaves
2 cups beef stock
2 tablespoons soy sauce
1. Preheat oven to moderate 180’C. Trim meat of excess fat and sinew and cut 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 8-cup capacity 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 sauce.