Directions

Heat some oil in the bottom of a casserole pan or large saucepan and fry the onion until soft and pale brown then remove from the pan. Dredge the pieces of meat in the flour and add more oil if you need to. When the oil is hot fry the meat (make sure it is only in one un-crowded layer or it will steam instead of fry so do it in batches if you need to). When it is brown remove it with a slotted spoon.

You should now have an empty pan with loads of lovely brown stuff stuck to the bottom. Splash some of the beer in and scrape the bottom of the pan with a wooden spoon or spatula. This is the base of the gravy. Pour the rest of the beer (and about half as much water) into the pan and add the rest of the ingredients including the cooked onion and meat.

Bring to simmering point and let it simmer for about 10 minutes while the alcohol cooks off then put a lid on and put it in a medium oven for 2 hours