BEEF 'N' BEER STEW
SERVES 4 | 20 MINS PREP | 2 HRS 30 MINS COOK TIME
INGREDIENTS
750g blade casserole steak
- 1 large onion, finely sliced
- 1 garlic clove, crushed
- 1 tbsp white flour
- 330ml beer
- 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
Preheat the oven to 170°C.
Cut the beef into 2.5-3cm pieces and place in a bowl with a dash of oil. Season and toss to coat in oil.
Heat a large frying pan over a medium-high heat and, in batches, quickly brown the beef on both sides. Transfer to an ovenproof casserole dish as you go.
Reduce the heat to low, add another dash of oil and the sliced onion. Cook until it softens and begins to colour, then add the garlic.
Add the flour and mix well.
Pour in the beer and hot water and bring up to the boil, stirring continuously.
Add the herbs, nutmeg and vinegar and season.
Pour over the beef, place on the lid and put in the oven. Cook for 2 1/2 hours until the beef is meltingly tender.
Fifteen minutes before the end of cooking time, remove beef from the oven. Remove herbs and discard.
Spread one side of French bread slices with a little Dijon mustard and place mustard side down, on top of the meat.
Push the slices down below the surface ensuring they are soaked in sauce, they will rise back to the surface.
Sprinkle over the parmesan cheese then return beef to the oven and cook until the bread and cheese are golden.
Serve with plenty of steamed greens or mixed vegetables.
