Ingredients for 6 servings:
1. 1 1/4 kg chuck steaks
2. 25 g butter
3. 2 tablespoons oil
4. 3 onions, chopped
5. 1 tablespoon brandy
6. 600 ml stout beer
7. 2 sprigs thyme
8. 2 sprigs rosemary
9. 1 teaspoon vegemite
10. 500 g baby carrots
11. 500 g eggplants, cut into bite-sized pieces
12. salt & freshly ground black pepper
13. 6 mushrooms, medium sized
14. 2 tablespoons chopped basil
15. 1 sprig basil
16. rind of half a lemon, shredded
17. 6 kalamata olives

Directions:
1. Cut the steaks into 5 x 7cm pieces.
2. Heat the butter and oil in a large casserole dish or pot.
3. Add the beef and fry until well browned. It is OK if the bottom of the pan gets brown and sticky, but dont let it burn.
4. Add the onions and cook until beginning to soften. You will see the brown sticky stuff at the bottom of the pan start to dissolve and come away.
5. Add the brandy.
6. Add the Stout beer, Vegemite (dissolved in a little water) sprigs of thyme and rosemary, carrots, eggplant, and salt and pepper to taste.
7. Bring to the boil and cook very gently for about 3 hours, until the meat is very tender. Add the whole mushrooms for the last 30 minutes.
8. remove the sprigs of rosemary and thyme.
9. Mix the chopped basil and lemon rind together and sprinkle over the top.
10. Scatter over the olives and garnish with the basil sprig.
11. Serve with crusty bread or mashed potato.

Enjoy your meal!