Carbonnade Flamande (Flemish beef and beer stew)

1kg/2.1/4lb shin of beef trimmed of any sinew and cubed
2tbsp plain flour seasoned with salt and freshly groung black pepper
75g/2.3/4oz butter
2tbsp oil
500g/1.1/2lb onions roughly chopped
1 sprig fresh thyme leaves
3 bay leaves
2 x 33cl/11.1/2fl oz bottles dark brown beer
250ml/9fl oz beef stock
2 heaped tbsp redcurrant jelly
1tbsp cider vinegar

Preheat the oven to 180C/350F/Gas 4
Dredge the beef in seasoned flour
heat the butter and oil in a large ovenproof pan with a lid over a medium heat. Add the beef and brown on all sides (you may need to do this in batches) Remove the beef and set aside
In the same pan cook the onions until browned then return the beef to the pan
Add the herbs, beer and stock to the pan scraping up the browned bits from the bottom. Add the reducrrant jelly and vinegar and stir well
Put the lid on the pan and place in the oven to cook for 2 hours or until the meat is tender and glutinous
Serve with roasted root vegetables or chips in true Belgian style

Serves 4