Beef and Mulukhiyah Casserole

Ingredients

2 lb (900 g) braising steak cut into 2 inch (5 cm) squares

15 fl oz (425 ml) Leffe beer

1 tablespoon olive oil

12 oz (350 g) onions, peeled and cut in quarters

4 garlic cloves, crushed

1 heaped tablespoon plain flour

1 tbsp dried thyme

2 bay leaves

salt and freshly milled black pepper

2 large handfuls of fresh Mulukhiyah leaves

1 small packet of croutons

4 oz (110 g) grated mature cheddar cheese

Method

1. Preheat the oven temperature to gas mark 2, 300°F (150°C). Take the flameproof casserole and place on direct heat, then heat oil until sizzling hot and fry the meat 3-4 pieces at a time, until they turn a dark mahogany colour on all sides. Don't overcrowd the pan or they will not brown. As the meat browns remove it to a spare plate.
2. Add the onions to the pan, still keeping the heat high. Toss them around for about five minutes until they become darkly tinged at the edges.
3. Add the garlic and fry for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle the flour in. Using a wooden spoon, stir until all the flour has been absorbed into the juices. (If it looks stodgy at this stage that is to be expected.)
4. Now gradually stir in the beer and let the pan gently come up to simmering point.
5. Add salt, black pepper, thyme and bay leaves.
6. Just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2½ hours.
7. Just before you want to serve the beef, pre-heat the grill, spread the croutons with the mustard and sprinkle them with the cheese, then arrange them on top of the meat and pop the casserole under the grill until the cheese is bubbling. Serve straight away.