Preheat the oven to 180`C/Fan 160°C/Gas 4. Heat the oil in a large flameproof casserole dish. Add the onions and fry them over a medium-high heat for about 5 minutes until lightly browned, stirring regularly. Remove the pan from the heat. Put the flour, salt and dried herbs in a large bowl and season with lots of freshly ground black pepper. Trim the beef of any hard fat and sinew, then cut the meat into rough 3cm cubes. Toss the meat in the flour until evenly coated, then tip it into the casserole dish with the onions. Add the bay leaf, ale, stock, tomato puree and sugar. Stir well and bring to the boil, then cover with a lid. Carefully transfer the casserole to the oven and cook for 1 1/2 hours. At the end of this time, take the casserole out of the oven and stir in the carrots and parsnips. Put the lid back on and return the dish to the oven for a further 45 minutes or until the beef and vegetables are tender.
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 464 (57%)|
|Amt Per Serving||% DV|
|Total Fat 51.5g||69 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 167.5mg||52 %|
|Sodium 1334.7mg||46 %|
|Potassium 1592.3mg||42 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 28.7g|
|Protein 50.7g||72 %|
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Calories per serving: 815
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