Beef and beer stew
A delicious and rich beef stew. The beef is stewed in beer for a hearty one-pot meal. This recipe has been adapted from Giulia Scarpaleggia's 'From the Markets of Tuscany'. Find out more about her at https://en.julskitchen.com
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 500 g diced beef
- 1 tbsp plain flour
- 400 ml dark beer
- 400 ml beef stock
- 4 carrots
- 2 leeks
- 1 stick celery
- 2 large potatoes
- 1 sprig rosemary
- 1 bayleaf
Instructions
- Fry the diced onion in the oil in a large saucepan until soft.
- Lightly coat the cubed steak in peppered flour and then add it to the pan, stirring gently so that each cube browns all over.
- Add the beer and stir for a couple of minutes until everything is well combined.
- Add the sliced carrots, leak, and celery, and peeled and cubed potatoes, along with the beef stock (I made mine with a beef oxo cube) and herbs.
- Cook covered on a low heat for at least two hours, until the beef is tender enough to be cut with a fork.
- If there is still quite a lot of liquid in the pan, remove the lid and boil rapidly for a few minutes until it reduces to a thick gravy.
- Serve immediately.
Notes
I made the beef stock using an oxo cube mixed with hot water.