Trim the fat off 2lb stewing steak or shin of beef then cut into large chunks. Coat in seasoned flour. Peel and slice 2lb onions and fry in a mixture of butter and olive oil until soft. Remove to a plate then fry the meat in the same fat till brown all over.

Put half the onions in a casserole. Lay the meat on top with a clove of garlic, and a bayleaf tied up with sprigs of thyme. Cover with the remaining onions.

Mix half a pint of stout with half a tablespoon mustard, half a tablespoon brown sugar, a pinch of salt and some pepper. Pour over the onions and meat. Add enough hot water to cover them (or use the rest of the beer). Put on the lid and bake in a slow over (160°C) for three to four hours.

Jocasta Innes: The Pauper’s Cookbook, page 178