Potato, beef and lager stew
Serves: 4-6
TIP:
Not in the mood for lager? Simply replace the beer with an extra helping of delicious beef stock
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Directions
- Heat the oil in a large heavy-bottomed pan over a medium high heat.
- Season the beef with salt, pepper and garlic and roll in the flour.
- Brown the beef in batches.
- Add all the beef back into the pot and add the tomato paste. Fry for 4-5 minutes.
- Add in the onion and celery and fry for 2-3 minutes.
- Add the Black Label and stock and bring to a slow simmer.
- Cover and allow to simmer on low for 1 hour.
- After 1 hour, remove the lid and add the potatoes. Stir well and adjust the seasoning.
- Simmer covered for another 15 minutes, then remove the lid and simmer uncovered for 15 minutes.
- Stir in fresh parsley just before serving.
Ingredients
- 4 tbsp Oil, vegetable
- 700 g Beef chuck, boneless
- 1 tsp Salt, fine
- ½ tsp Pepper, black, fine
- 1 tsp Garlic powder, fine
- ½ cup Flour, cake
- 3 tbsp Tomato paste
- 1 Onion, diced
- 2 Celery
- 1 Lager such as Black Label
- 3 cups Beef Stock
- 4 Potatoes, peeled, quartered
- 3 tbsp Parsley, fresh, finely chopped