|1 kg||beef — stewing|
|1||carrots — chopped|
|2||onion — large, chopped|
|2||celery stalks — chopped|
|salt and freshly ground black pepper|
|1 tsp||coriander — dried|
|fresh chillies — 573|
|2 sprig||fresh thyme|
|1 sprig||fresh rosemary|
|2||beer — light|
|2 cup||stock — vegetable|
|8||pickling onions — peeled|
|8||carrots — small, cleaned|
|fennel — bulb, halved|
|green beans — topped|
Heat the oil in your heavy base pot.
Add the chopped vegetables and sauté until it starts to brown slightly.
Cut the beef into chunks. Season the flour with the spices and dust the beef cubes with the flour.
Remove the sautéed vegetables from the pot and keep one side.
Add more oil to the pot if needed and brown the beef cubes in small lots.
Once the beef has browned, add the sautéed vegetables, the beer, the herbs and the stock and place the lid on the pot.
Bring heat down to a very low simmer or place the casserole in the oven for about 1½ – 2 hours.
Check once through the cooking time if the stew needs more liquid and adjust if it is needed.
About 20-25 minutes before the stew is done cooking, add young vegetables and place the lid back on.
Season the stew according to your taste.
If the sauce is to runny, make a little paste (roux) with flour and oil and stir into the stew.
Serve on warm rice, couscous or polenta.