This recipe uses Tanglefoot to liven up a casserole - the result is delicious! 6 People 20 minutes 2-2.5 hours

•    1.3kg boned stewing steak
•    25g plain flour
•    2 large onions
•    500g carrots (sliced)
•    2 tablespoons of oil
•    3 bay leaves
•    1 bottle of Tanglefoot Strong Ale
•    2 teaspoons brown sugar
•    1 teaspoon tomato puree
•    2 sprigs of fresh thyme
•    Salt and pepper to taste

1. Roll the steak in seasoned flour. Peel and slice the onions and scrape the carrots, cutting them into thin rounds.

2. Heat the oil and brown the bay leaves, as to flavour the oil. Remove them and fry the meat, a few pieces at a time so each piece is very well browned on all sides. Transfer all the pieces to a casserole dish.

3. Brown the onions and carrots in the same oil to coat them with the oil. Stir in the remaining flour.

4. Return the meat to the pan and pour in the Tanglefoot. Add the tomato puree.

5. Bring the pan to the boil and add the pepper, salt, sugar and thyme.

6. Transfer back into the casserole dish and place into the oven at 160 degrees Centigrade (325 degrees Fahrenheit) gas mark 2 for two hours.

7. Finally add cider vinegar 30 minutes before end of cooking.

The Charlton Inn, Charlton Marshall. TEL: (01258) 453160

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