Beef Slow Oven Cooked in Beer
At a Glance
- Total
- 2 hrs 20 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Braising
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Beef Slow Oven Cooked in Beer brings together 1 kg beef stew meat, cut into cubes, 2 tablespoons plain flour, 2 tablespoons butter in a practical dish for home cooking. It takes about 2 hrs 20 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Equipment
Large bag, large skillet, ovenproof casserole dish
Ingredients
- 1 kg beef stew meat, cut into cubes
- 2 tablespoons plain flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 500 g white onions, thinly sliced
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 tablespoon mustard powder
- 1 tablespoon brown sugar
- 400 ml lager beer
- 300 ml beef stock
- 2 tablespoons parsley, torn,to garnish
- salt and pepper, to taste
Instructions
Preheat oven to 150C (300F).
In large bag season the flour with salt and pepper.
Coat beef in flour mixture.
Heat half the butter and oil in large skillet over high heat.
Brown meat in batches, removing to plate when browned.
Add remaining butter and oil, reduce heat to med-low, cook onions for 10 minutes or until soft.
Add tomato paste, bay leaves, mustard, sugar, salt and pepper, stir to combine.
Gradually add beer, stirring constantly.
Gradually add the stock, stirring constantly.
Return beef to pan and bring to boil.
Transfer to ovenproof casserole dish, cover and bake in oven, stirring occasionally, for 2 1/2 hours or until meat is tender.
Scatter with parsley.
Serve on top of mashed potatoes.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
