Beef Beer Stew

Sometimes the only thing that hits the spot is a nice stew, and this Beef Beer Stew combines two great things in life-stew and beer! It’s slow cooked and sumptuous, and is rich and tasty enough to leave any guest more than satisfied!

 

Ingredients

60 ml oil

1 tsp crushed garlic

1 large onion, roughly chopped

salt and freshly ground black pepper to taste 

1kg stewing beef, cut into 1,5cm cubes 

250ml beer 

250ml red wine 

375ml beef stock 

50g tomato paste

15ml chopped fresh or dried mixed herbs

3 carrots, slice thickly

3 potatoes, peeled and quartered 

fresh herbs to garnish

 

© Silencefoto | Dreamstime.com

 

Procedure

- In a large pot heat half the oil over a medium heat and fry the garlic and onions until soft and brown, remove with a slotted spoon and set aside.

- Season with salt and pepper.

- Fry the meat cubes in small batches in the pot used to brown the onion and garlic, adding more oil as needed.

- After you have browned all the meat, return it to the pot with the fried onion and garlic.

- Add the beer, red wine, stock, tomato paste and herbs.

- Cover with a lid, bring to the boil, reduce the heat and simmer gently for about 30 minutes.

- Add the carrots and potatoes and simmer for a further 50 to 60 minutes or until the meat is tender.

- Garnish with fresh herbs and serve with rice or mashed potatoes.

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  • Wice says
    The recipe sounds tasty enough and the photograph is lovely and colourful but for me, I'm afraid that the picture puts me off. Admittedly, there is a lot of liquid in the recipe so perhaps this is why that sauce looks so thin. It looks almost like broth and it doesn't coat the vegetables at all. This is the joy and one of the expectations of a stew. It needs to be reduced down or thickened. The carrots and potatoes look like they have been plonked in the bowl at the last minute just for colour!

    If I were making this recipe and it looked like the picure, I would definitely thicken it up by adding a couple of spoons of cornflour in a little more beer or wine in the last ten minutes of cooking.

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