Beef in Beer

Preheat oven to 275F/140C/gas1 Heat the oil in a large flameproof casserole until sizzling hot, then sear the meat in it, a few pieces at a time until they are dark burgundy brown all over. As the pieces brown remove them to a plate and then add the onions and with the heat still high, stir them about until brown at the edges. Now put them meat back into the casserole, together with any juices from the meat that are on the plate. Turn the meat down, and add the flour, and using a wooden spoon stir it around to soak up all the juices, this will look a bit of a stodgy mess, but that is all right. Now gradually stir in the ale or beer, and bringing everything up, slowly to simmering point, add the thyme the bayleaf, crushed garlic, and some salt and pepper. As soon as it begins to simmer, stir everything thoroughly, put on the lid, which should be tight fitting. and place the casserole into the oven on the middle shelf. Cook gently so that is just simmering for 2 1/2 hours, but don't remove the lid during this time. Serve with creamed potatoes and red cabbage.