Hearty beef and beer stew

By Drum Digital
19 December 2013

Preparation time: 10 min

Cooking time: 2½ hours

Serves 6

  1 kg stewing beef, cubed in bite-size portions salt and black pepper 60 ml (4 tbsp) butter 2 onions, sliced 5 carrots, chopped 30 ml (2 tbsp) brown sugar 45 ml (3 tbsp) flour

500 ml (2 cups) beef stock

500 ml (2 cups) lager beer

2 parsley stalks

4 sprigs thyme

2 bay leaves

8 potatoes, peeled

  1 In a large pot heat 2 tablespoons of butter over high heat. Season the beef with salt and pepper and brown in the pot without stirring for about 3 minutes a side. Work in batches. 2 Add 2 tablespoons of butter to the same pot and reduce the heat to medium. Add the onions, carrots and half a teaspoon of salt. Cook until the onions have browned. Add the sugar and caramelise the onions and carrots. 3. Add the flour and stir until the onions are evenly coatedand the flour is lightly browned. Stir in the beef stock, scraping the pot to loosen the brown bits. 4. Add the beer, tie together parsley, thyme and bay leaves (this is known as bouquet garni and can also be put in a muslin bag making it easy to remove from the pot), then add to the pot. Increase the heat to high and bring to a full simmer. Reduce the heat and leave to cook, stirring occasionally, for 2 hours or until the beef is tender. 5. For the last 20 minutes, cut the potatoes into 3 cm thick rectangles and add to the pot. Take out the bouquet garni and serve with rice and leftover fresh herbs mixed with salad leaves. TIP Kitchen string for the bouquet garni can be bought at most kitchenware stores.

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