Ingredients Jump to Instructions ↓

  1. 4 onions, thinly sliced

  2. 3 tablespoons olive oil

  3. 1 1/2kg gravy beef (trim fat and cube)

  4. 3 tablespoons flour

  5. salt and fresh ground black pepper, to taste

  6. 345ml bottle beer (James Squire Amber Ale)

  7. 2 cups beef stock

  8. bay leaves and thyme sprigs

  9. mashed potatoes, bitter salad greens and Amber Ale, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 150C (130C fan-forced).

  2. Cook onions in half the olive oil over a low heat, for 30 minutes or until soft and slightly caramelised.

  3. Meanwhile, throw beef pieces, flour, salt and pepper into a plastic bag; shake bag to coat meat well.

  4. In a large flame-proof braising dish, heat remaining oil over a medium high heat. Brown meat in batches then set aside.

  5. Reduce heat under braising dish, stir in remaining flour mixture from bag, cook and stir for a few minutes.

  6. Add beer and stock, stir and bring to the boil. Return beef to pot; add cooked onions and herbs. Bring back to boil, cover and cook in pre-heated oven 2½hours until meat is tender.

  7. For a variation, add a few thin chopped vegetables (carrots, parsnips, celery, etc) when cooking onions.

  8. Serve with boiled or mashed potatoes and garnish with a few bitter salad leaves and a cold glass of Amber Ale.

  9. This traditional Flemish beef stew could also be used as the filling for a steak and ale pie.


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