This is a recipe adapted from my Grandmothers recipe for Flemish beer stew. It originally comes from a 40s cook book and I’ve added more veggies and flavour. The deep, rich gravy paired with the succulent beef is perfect as a winter warmer. It’s a firm favourite in my house, served with crispy roasted potatoes. I hope you love this as much as I do.
1kg beef chuck steak
2 onions, sliced
8 rashers of streaky bacon, chopped
1 1/2 tbsp flour
2 bottles of Newcastle Brown Ale
400g chantenay carrots
1 Small bay leaf
1 Clove of garlic
2 sprigs rosemary
1 tbsp sugar
1 tsp vinegar
Fry the bacon until crisp in a saucepan. Transfer to a casserole dish.
Sauté the onions lightly in the bacon fat and add to the casserole dish.
Cut the beef into 1 inch cubes and brown in the frying pan.
Sprinkle flour over the browned meat and stir until it is absorbed.
Turn off the heat and add the beer gradually, stirring constantly until blended.
Add this to the casserole dish with the mushrooms, carrots, bay leaf, rosemary, sugar, vinegar and the garlic clove stuck on toothpick.
Stir and put in a preheated oven at either 160° for 2 hours or 120°C for six hours, or until meat is tender.
Remove the bay leaf and garlic clove
Serve with crispy roast potatoes and enjoy
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