From Tender, by Nigel Slater.

Serves 4.

Butter
1 1/2 lbs. stew beef
2 lg. onions
few sprigs of thyme
2 tbsp. flour
1 1/2 bottles beer, or 2 sm. trappist bottles
2 or 3 bay leaves

for applesauce:
5-6 apples- tarter the better
butter
little bit of sugar
dash of cinnamon

Melt butter ina large casserole pan( that has a lid). Cut beef into 4 pieces, seasoned with salt and pepper, then lower into sizzling butter. Brown the meat on all sides. Thinly slice the onions while the meat browns. Once meat is browned, remove to a plate and lower the heat. Add onions to pan with thyme leaves and cook until soft and pale. Stir in flour and then pour in the beer and add bay leaves. As it starts to boil, add the beef and its juices to the pan and lower the heat. Season with salt and pper, cover with a lid and place in the oven at 300. Leave in the oven for an hour.

Peel apples for sauce- core and cut into rouch chunks. Put in a pan with a little water and the butter and bring to a boil. Turn down heat. cover with a lid and leave to cook to a sloppy mass. Sweeten with a little sugar and cinnamon, then beat with a fork until smooth.

When stew is ready, serve with applesauce. Season as needed.