For 6-8 servings:
1kg gravy beef or other stewing streak
3 Tbsp olive or canola oil
3 medium onions, quartered and sliced
2 cloves garlic, chopped
3 Tbsp flour
2 bay leaves
1/2 tsp dried thyme
330ml can beer
1 tsp instant beef stock
2-3 medium carrots, thickly sliced
2-3 medium (400-500g total) potatoes
salt and pepper to taste
Method:
- Trim any obvious fat from the meat, then cut it into 3-4cm cubes.
- Heat 1 tablespoon of oil in a large heavy pot or casserole, then add about half the beef and cook stirring occasionally, until browned on all sides.
- Lift the browned beef from the pot/casserole, add another tablespoon if required, then brown the remaining beef the same way, then remove from the pot/casserole.
- Add the remaining oil, the onion and garlic to the pot/casserole.
- Cook, stirring occasionally, until the onion is soft and beginning to brown, then stir in the flour and cook, stirring continuously, for about a minute longer.
- Stir in the browned beef, beer (or other liquid), bay leaves, thyme and instant stock.
- Bring the stew to the boil, then reduce the heat to a gentle simmer, cover tightly and cook for about an hour.
- Stir in the vegetables, then cover tightly again simmer gently for a further hour, or until everything is tender.
- Season to taste with salt and pepper.
- Spoon in deep bowls with crusty fresh bread on the side, or serve with mashed potatoes and seasonal vegetables.
