Beerfarm Beer-Braised Beef and Stout Stew

Beer-Braised Beef and Stout Stew

Serving - 4 people

Cook Time - 3 hours

Shopping List

• 1.5 tbsp olive oil
• 1.kg beef (no bone, any slow cooking beef)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 3 cloves of garlic
• 1.5 brown or white onions (or 1 large)
• 2 tbsp plain flour 
• 300ml of Beerfarm’s ‘Talk to the Palm’ Imperial Stout
• 3 tbsp tomato paste
• 2 cups (750ml) chicken or beef broth
• 2 carrots
• 2 large celery stalks
• 2 bay leaves
• 3 sprigs of thyme

Method

1. Preheat the oven to a toasty 160°C
2. Mince the garlic, chop those onions, and cut the carrot and celery into bite-sized 2cm pieces. Don't worry about precision here; we're all about rustic charm!
3. Grab a large oven-safe pot or Dutch oven and heat up the olive oil over medium heat. Season the beef generously with salt and black pepper, then sear it on all sides until it's beautifully browned. When it's ready, set the beef aside.
4. In the same pot, add celery and carrot and cook for 5 minutes, then add in your garlic and onion and cook for another 5 minutes or until the onions are soft and fragrant.
5. Sprinkle the flour over the onion mixture. Stir well to coat evenly. Cook for 2 minutes to cook out the raw flour taste
6. Here comes the star of the show! Slowly pour in the Beerfarm 'Talk to the Palm' Imperial Stout, scraping the bottom of the pot to release any browned bits. Add the tomato paste and stir until well combined.
7. Return the seared beef to the pot and pour in the chicken stock/broth. Add the bay leaves, and thyme. Stir everything together.
8. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Now, sit back, relax, and let it work its magic for 3-4 hours. You'll know it's ready when the beef is melt-in-your-mouth tender, and the flavours have fully combined.
9. Remove the pot from the oven and discard the bay leaves and thyme sprigs. Adjust the seasoning if needed.
10. Serve the Beer-Braised Beef and Stout Stew hot, garnished with fresh thyme leaves. This hearty and flavorful stew pairs perfectly with crusty bread or creamy mashed potatoes.