larger imageMove mouse over the image to magnify


( rating - rate this recipe)
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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
Comment print



  • 750g Quality Mark cross-cut blade
  • 1 large onion, finely sliced
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 1 x 300-330ml bottle beer (see tips)
  • 400ml hot water
  • 1 bay leaf, 2 sprigs thyme and 3 parsley stalks tied with kitchen string
  • Good pinch grated nutmeg
  • 1 tablespoon red or white wine vinegar

To serve

  • 8 x 5mm thick slices of French stick
  • Dijon mustard
  • 1/2 cup finely grated parmesan cheese
  • Steamed vegetables



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.

To serve

Fifteen minutes before the end of cooking time remove beef from the oven. Remove herbs and discard. Spread one side of French bread slices with a little Dijon mustard and place mustard side down, on top of the meat. Push the slices down below the surface ensuring they are soaked in sauce, they will rise back to the surface. Sprinkle over the parmesan cheese then return beef to the oven and cook until the bread and cheese are golden.

Serve beef with plenty of steamed greens or mixed vegetables.
  • Suggested Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 584g
Energy kJ (kcal) 2464 (589)
Protein (g) 55.7
Fat (g) 18.9
Saturated (g)
Carbohydrate (g) 35.8
Sugars (g)
Sodium (mg) 696
Iron (mg) 6.1
Zinc (mg) 10.5
Vitamin B12 (ug) 5.0
Vitamin D (ug) N/A
Selenium (ug) 10.0
  • 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
  • Use a beer of your choice. A darker, full-bodied beer will make for a very rich sauce and is very much personal taste.
  • Slow cooker method – cook on low for 8-9 hours or on high for 4-4 1/2 hours. 30 minutes before the end of cooking time turn slow cooker on to high (if cooking on low). Thicken sauce with a butter and flour paste and continue cooking. Serve with a French stick which you have halved lengthwise and spread with garlic and herb butter.  Place under the grill to melt the butter.

You may also like these recipes...

Very Special Sweet and Sour Beef
Serves: 5-6
Prep: 15 mins + marinating time
Cook: 30 mins + resting time
Suitable Cuts: Eye fillet steak, sirloin steak, rump steak
Classic Kiwi 'Lamb & Three Veg'
Serves: 4
Prep: 30 mins
Cook: 10 mins
Suitable Cuts: Lamb loin chops, Lamb cutlets
Beef Nachos with Avocado Salsa
Serves: 4
Prep: 15 mins
Cook: 35 mins
Suitable Cuts: Beef or Lamb Mince
Lamb rump steaks with potato and onion salad
Serves: 4
Prep: 10 mins
Cook: 20 mins
Suitable Cuts: Leg Steaks, Loin Chops, Backstrap




PO BOX 33 648
facebook twitterpinterestinstagram