Beer stew

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5 servings Prep: 30 mins, Cooking: 2 hrs
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By Food24 November 03 2009
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Ingredients (14)

0.00 oil
0.00 onion — chopped
0.00 garlic — cloves, chopped
0.00 flour — cake
0.00 salt and freshly ground black pepper — to taste
0.00 beef — stewing meat
0.00 beer
0.00 red wine
0.00 stock — beef
0.00 tomato paste
0.00 fresh mixed herbs — or dried
0.00 carrots — sliced into rings
0.00 potatoes — peeled and quartered
0.00 fresh herbs — to garnish
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Method:

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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