Phoenix Beer & Beef Stew
2 tablespoons olive oil
700g beef chuck steak, trimmed, cut into 3cm cubes
1 medium brown onion, halved, thinly sliced
2 celery stalks, finely chopped
1 medium carrot, peeled, finely chopped
2 garlic cloves, crushed
2 tablespoons plain flour
375ml of Phoenix Beer
1 cup beef stock
1 tablespoon worcestershire sauce
200g button mushrooms, trimmed, halved
20g butter (optional)
Crusty bread, to serve
Steamed green beans, to serve
Heat half the oil in a large heavy-based saucepan over high heat. Cook beef, in batches, for 4 to 5 minutes or until browned. Transfer to a bowl.
Heat remaining oil in pan. Add onion, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add garlic. Cook, stirring, for 1 minute. Add flour. Cook, stirring, for 2 minutes. Stir in beer. Bring to the boil. Boil, for 3 to 5 minutes or until liquid has reduced slightly.
Return beef and juices to pan. Add stock, Worcestershire sauce and mushroom. Cover. Bring to the boil. Reduce heat to low. Cook for 1 hour and 30 minutes. Remove lid. Cook for 30 minutes or until sauce has thickened. Stir in butter, if using, until melted and sauce is glossy. Serve with bread and beans.
Author: Kirrily La Ros
Image credit: Steve Brown
Publication: Super Food Ideas