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Giulia Scarpaleggia

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
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Servings: 3
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Fry the diced onion in the oil in a large saucepan until soft.
  2. Lightly coat the cubed steak in peppered flour and then add it to the pan, stirring gently so that each cube browns all over.
  3. Add the beer and stir for a couple of minutes until everything is well combined.
  4. 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.
  5. Cook covered on a low heat for at least two hours, until the beef is tender enough to be cut with a fork.
  6. 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.
  7. Serve immediately.

Notes

I made the beef stock using an oxo cube mixed with hot water.