You’ll Need
For the Beef
650g braising steak, cut into 2cm pieces
1 tbsp plain flour
1 tbsp olive oil
1 tsp dried thyme
½ tsp sea salt
½ tsp black pepper
For the Pots
500g baby potatoes, halved and parboiled for 8 minutes
2 onions, thinly sliced
2 garlic cloves, finely grated
250ml Belgian-style dark ale
150ml beef stock
1 tbsp Dijon mustard
1 tsp dark brown sugar
1 tsp cider vinegar
1 tsp cornflour mixed with 1 tbsp cold water
To Finish
Chopped parsley
Extra thyme leaves
Optional but Dangerous
Buttered crusty bread
Extra mustard
A cold Belgian ale
Method
Preheat your air fryer to 200°C.
Toss the beef with the flour, olive oil, thyme, salt and black pepper.
Air fry for 8 minutes, shaking halfway, until the edges are properly browned.
Add the onions to the basket, lightly spray with oil and cook for 6 minutes.
Divide the beef, onions, garlic and parboiled potatoes between four heatproof pots or one snug baking dish.
Stir together the ale, stock, mustard, brown sugar and vinegar, then pour it over.
Cover tightly with foil and air fry at 175°C for 24 minutes, stirring once.
Remove the foil, stir in the cornflour mixture and cook at 190°C for 5-7 minutes until glossy.
Check the beef is tender and the sauce is bubbling, then rest for 3 minutes.
Finish with parsley and thyme and serve straight from the pots.