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Home / Eat Well / Recipes
for
4
people
By
Jo Elwin
Food writer and former food magazine editor
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A large batch of rich, beef stew is all the more satisfying when it’s on hand in the freezer.
Ingredients
2 kgs | Stewing steaks, cut into small cubes (Main) |
½ cup | Flour, to coat the meat |
4 Tbsp | Olive oil |
4 Tbsp | Butter |
250 g | Bacon lardons, * |
1 | Celery stalk, large, including leafy top, finely chopped |
2 | Onions, medium, finely chopped |
8 | Garlic cloves, finely chopped |
500 ml | Beer, I used Tuatara London Porter (Main) |
2 cups | Beef stock, good quality |
¼ cup | Cider vinegar |
1 Tbsp | Sugar |
5 sprigs | Parsley, and 5 sprigs thyme tied together with string |
2 | Bay leaves |
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Directions
- Heat oven to 170C.
- Working in 3 batches, season beef with salt and pepper and toss in flour to coat. Fry each batch in 1 Tbsp butter and 1 Tbsp oil in a large casserole pan over a medium-high heat until browned all over. Transfer to a bowl and set aside.
- Add bacon and cook until it takes on colour and renders fat. Add last Tbsp of butter and oil and fry onion, garlic and celery until caramelised (20-30 minutes).
- Add half the beer, stirring to scrape up all the browning on the bottom of the pan.
- Return beef to the pan with remaining beer, stock, vinegar, sugar, herb bundle and bay leaves. Bring to the boil then cover and place in the oven. Cook for 2 hours until sauce is rich and thick and meat is tender.
- Serve as is with mash (Warren Elwin's buttercup pumpkinmash is good) and vegetables. Freeze remainder in 2-cup portions to make the meals below.
*I use the Beehive Craft series by Peter Gordon or use bacon if unavailable.
**Don’t use a beer that’s too hoppy or your stew will be bitter.
Recipes using beer braised beef
Beer braised beef and bean chilli
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