Beef n beer
A slow cooked beef stew
4
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Beef slow-cooked in a mixture of beer and water enriches and gives a nut-like flavour to the meat. The bread on top is delicious too.
Beef slow-cooked in a mixture of beer and water enriches and gives a nut-like flavour to the meat. The bread on top is delicious too.
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Ingredients
Beef
750g Quality Mark cross-cut blade
i
1 large onion
finely sliced
1 garlic clove
crushed
1 Tbsp white flour
330ml beer
i
400ml hot water
1 bay leaf
2 sprigs fresh thyme
3 stalks parsley
good pinch grated nutmeg
1 Tbsp red wine vinegar
or white wine vinegar
To serve
8 x 5mm thick slices french stick bread
Dijon mustard
1/2 cup grated Parmesan cheese
mixed vegetables
Method
To Make Beef
To Serve
1
Preheat the oven to 170°C.
2
Cut the beef into 2.5-3cm pieces and place in a bowl with a dash of oil.
3
Season and toss to coat beef pieces in oil.
4
Heat a large frying pan over a medium-high heat and, in batches, quickly brown the beef on both sides.
5
Transfer to an ovenproof casserole dish as you go.
6
Reduce the heat to low, add another dash of oil and the sliced onion.
7
Cook onion until it softens and begins to colour, then add the garlic.
8
Add the flour and mix well.
9
Pour in the beer and hot water and bring up to the boil, stirring continuously.
10
Add the herbs, nutmeg and vinegar and season.
11
Pour over the beef, place on the lid and place in the oven.
12
Cook for 2 1/2 hours until the beef is meltingly tender.
Nutrition Information per Serving (584g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2464kJ (589 kcal)
Protein
55.7g
Total Fat
18.9g
Saturated Fat
7.2g
Carbs
35.8g
Dietary Fibre
g
Sodium
696mg
Iron
6.1mg
Zinc
10.5mg
Vitamin B12
5µg
