Preparation time is 10minutes
Cook time is 3hours
Total time is 3hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1kilograms braising beef, chopped into pieces
- 1 large onion, peeled and chopped
- 400grams carrots, peeled and chopped into chunks
- 2tablespoons plain flour
- 2 cups stout
- 1 beef stock cube
- 1teaspoons honey
- 1/4 bunch rosemary, about 2 sprigs
- 3 bay leaves
Nutrition per serving
2460kJ
Protein
51.5grams
Sugars
12.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This beef and stout stew is worth the wait, perfect served with mash or crusty bread for mopping up the sauce.
Method
Step 1 of 4
Heat half of the oil in a large, deep casserole and cook the beef in batches for 2 minutes on each side to brown. Remove with a slotted spoon and set aside.
Step 2 of 4
Add the remaining oil, onions and carrots to the casserole and cook for 5-6 minutes. Sprinkle with flour and cook for 1 minute. Add the beef back into the pan with its juices.
Step 3 of 4
Add the rosemary, crumbled beef stock cube, stout, honey and bay leaves and bring to the boil. Reduce the heat, cover and simmer for 2.5 hours.
Step 4 of 4
Remove the rosemary and bay leaves and serve.
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