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- 4-1/2 lb (2kg) rib beef trimmed and cubed
- 4-5 tbsp flour
- cooking oil
- 4-5 garlic cloves
- 1 lb (450g) onion, thinly sliced
- 1 pt (560ml) light beef stock
- 1/2 pt (280ml) Guinness
- 2 tbsp red wine vinegar
- 3 tbsp brown sugar
- 2 tbsp mustard, prepared
- 1/4 tbsp cloves, ground
- salt
- pepper
- bouquet garni (parsley, thyme, bay leaf)
View Full Recipe at The Haggis and The Herring
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