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LOCATION: Recipes >> Beef Veal >> Beer Beef Stew 13

Print this Recipe    Beer Beef Stew 13

Beef in Beer

2lb/900g chuck steak, cut into 2 inch (5cm) squares
1 tablespoon olive oil
12oz/350g onions, peeled sliced in quarters, then separated into layers
1 good heaped tablespoon plain flour
15fl oz/425ml light ale
1 sprig fresh thyme, or 1/2 teaspoon of dried thyme
1 bay leaf
1 large clove garlic, crushed
salt and freshly milled black pepper

Preheat oven to 275F/140C/gas1

Heat the oil in a large flameproof casserole until sizzling hot,
then sear the meat in it, a few pieces at a time until they are
dark burgundy brown all over. As the pieces brown remove them to
a plate and then add the onions and with the heat still high, stir
them about until brown at the edges. Now put them meat back into
the casserole, together with any juices from the meat that are on
the plate.

Turn the meat down, and add the flour, and using a wooden spoon
stir it around to soak up all the juices, this will look a bit of
a stodgy mess, but that is all right. Now gradually stir in the
ale or beer, and bringing everything up, slowly to simmering point,
add the thyme the bayleaf, crushed garlic, and some salt and pepper.

As soon as it begins to simmer, stir everything thoroughly, put on
the lid, which should be tight fitting. and place the casserole
into the oven on the middle shelf. Cook gently so that is just
simmering for 2 1/2 hours, but don't remove the lid during this
time.

Serve with creamed potatoes and red cabbage.

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