Beef & Beer Stew

Beef & Beer Stew

Makes 6-8 servings

Ingredients

  • 2 pounds lean stewing beef
  • 3 tbsp oil
  • 2 tbsps flour
  • Salt and freshly ground pepper and a pinch of cayenne
  • 2 large onions, coarsely chopped
  • 1 large clove garlic, crushed (optional)
  • 2 tbsp tomato puree, dissolved in 4 tablespoons water
  • 1-1/4 cups Celebrator Bavarian Double Boch beer
  • 2 cups carrots, cut into chunks
  • Sprig of thyme

Directions

  1. Trim the beef of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
  2. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes.
  3. Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
  4. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
  5. Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.