There’s nothing quite so warm and comforting on a cold evening as a bowl of hearty stew. This beef & beer stew was made for such a night!
Equipment: Hart 250 mm J7 Pot
Prep time: 15 mins
Cooking time: 1 hour 20 mins
Serves: 20 people
Ingredients
3 kg stewing beef
1 cup cake wheat flour (128 g)
3 tbsp barbeque spice (45 ml)
¼ cup sunflower oil (65 ml)
2 onions, peeled and chopped
1 bunch celery stalks, sliced,
keep leaves aside
1 of each red, green and
yellow pepper, sliced
1 cup beer (250 ml)
1 pkt brown onion soup (50 g)
½ cup tomato sauce (125 ml)
2 tbsp Worcestershire sauce (30 ml)
Method
- Coat meat with flour and barbeque spice.
- In a large saucepan, heat oil, fry meat for 10 minutes until browned; remove and set aside.
- Add onions, celery and peppers; fry until soft.
- Return meat to pan, add beer; simmer gently for 60 minutes or until meat is tender.
- Replenish with water if stew cooks dry.
- Chop celery leaves, add to stew and simmer for 5 minutes.
- In a separate bowl, mix soup, tomato sauce and Worcestershire sauce.
- Pour mixture into pan and simmer for 5 minutes.
- Serve with rice or mashed potatoes.
