Beer stew

By admin
26 July 2011

Serves 4

Hands-on time: 10 min

Total time: 2hours

4 T (60 ml) oil

1 large onion, roughly chopped

2 garlic cloves, chopped

80 ml cake flour

salt and freshly ground black pepper to taste

1 kg stewing beef, cut into 15 mm cubes

1 c (250 ml) beer

1 c (250 ml) red wine

1½ c (375 ml) beef stock

1 packet (50 g) tomato paste

1 T (15 ml) chopped fresh or dried mixed herbs

3 carrots, sliced into rings

3 potatoes, peeled and quartered

fresh herbs to garnish (eg parsley or thyme)

Heat 2 tablespoons (30 ml) of the oil in a large saucepan over medium heat and fry the onion and garlic until soft and brown.

Remove with a slotted spoon and set aside.

Season the flour with salt and pepper and roll the meat cubes in the seasoned flour until well coated.

Or put the flour in a plastic bag along with the meat cubes and shake to coat.

Fry the meat cubes in small batches in the same saucepan used to brown the onion and garlic.

Add more oil as needed.

After all the meat has been browned return it to the saucepan with the fried onion and garlic.

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

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

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

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

TIPS AND STEW ALTERNATIVES

When making stew use cheaper cuts of meat such as bolo, chuck, flat rib, brisket, topside or thick flank.

Before cooking cover the peeled and quartered potatoes with water to prevent discoloration.

Mutton stew - use the same recipe to make mutton stew replacing the beef with mutton.

Tomato bredie - substitute 2 cans (410 g each) tomatoes for the beer and wine.

Green bean stew - cut 500 g beans into pieces and add to the pot along with the potatoes. Omit the carrots and use extra stock instead of the beer and wine.

Fragrant curry stew - curry substitute stock for the beer and wine and add 2 T (30 ml) curry powder, 1 T (15 ml) brown sugar and 2 T (30 ml) vinegar to the stock.

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