Beer stew

Recipe from: 5/17/2007 12:00:00 AM

Ingredients 15
Servings 1
Minutes 30


Serving Change
  • 4 T (60 ml) oil
  • 1 large onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1/3 c (80 ml) cake flour
  • Salt and freshly ground black pepper to taste
  • 1 kg stewing beef, cut into 15 mm cube
  • 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 to 60 minutes or until the meat is tender. Garnish with fresh herbs and serve with rice or mashed potatoes.

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