Delicious Beef Stew Cooked in Beer
2 hrs 30 mins
Beef slow-cooked in a mixture of beer and water enriches and gives a nut-like flavour to the meat. The bread on top is delicious too.
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750g Quality Mark cross-cut blade
Cross-cut blade, our suggested cut, has a good amount of connective tissue which will melt and become tender when cooked slowly and make a delicious sauce
1 large, finely sliced onion
1, crushed garlic clove
1 tbsp white flour
Use a beer of your choice. A darker, full-bodied beer will make for a very rich sauce and is very much personal taste.
400ml, hot water
1 bay leaf
2 sprigs fresh thyme
3 stalks parsley
good pinch nutmeg
1 tbsp red wine vinegar
or white wine vinegar
8 x 5mm thick slices french stick bread
1/2 cup parmesan cheese
To Make Beef
Preheat the oven to 170°C.
Cut the beef into 2.5-3cm pieces and place in a bowl with a dash of oil.
Season and toss to coat beef pieces in oil.
Heat a large frying pan over a medium-high heat and, in batches, quickly brown the beef on both sides.
Transfer to an ovenproof casserole dish as you go.
Reduce the heat to low, add another dash of oil and the sliced onion.
Cook onion until it softens and begins to colour, then add the garlic.
Add the flour and mix well.
Pour in the beer and hot water and bring up to the boil, stirring continuously.
Add the herbs, nutmeg and vinegar and season.
Pour over the beef, place on the lid and place in the oven.
Cook for 2 1/2 hours until the beef is meltingly tender.
Nutrition Information per Serving (584g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)