Beef In Stout
This hearty and comforting beef stew recipe is the perfect dish to warm you up on a chilly evening. Tender chunks of chuck steak are braised in a flavorful sweet stout gravy along with a medley of onions, celery, and carrots. The meat becomes melt-in-your-mouth tender after slow cooking in the oven, creating a dish that is both savory and satisfying. A sprinkle of fresh parsley adds a bright finish to this delicious and nourishing meal.
— Constant Cookbook
Ingredients
- 2 tablespoons oil
- 1kg Chuck steak, trim off any fat, cut into 1"cubes
- Flour for coating
- Salt & fresh ground pepper
- 1 large onion, peeled and finely chopped
- 4 celery stalks, scrubbed and chopped
- 2 large carrots, peeled and sliced
- 300ml sweet stout
- 1x5ml spoon vinegar
- 1 bouquet garni
- freshly chopped parsley to garnish
Instructions
- Heat oil in a flameproof casserole. Coat steak in seasoned flour and brown on all sides in hot oil, remove and keep warm
- Add vegetables to casserole and cook for 5 minutes or until lightly coloured
- Return meat to casserole, stir in stout, vinegar and bouquet garni
- cove and transfer to a warm oven (160 C/325 F/gas mark 3
- Cook for 2-2.5 hours or until meat is tender (stir in a little water if becomes dry during the cooking).
- remove bouquet garni, adjust seasoning. Sprinkle with chopped parsley
Yield
Serves 4
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