Fall Beef Stew

Fall Beef Stew 

Ingredients 

Serves 4 

1.5lbs beef cubed for stewing 

3 tbsp flour 

1 leek washed and diced

1 small onion diced 

2 stalks celery diced 

4 large carrots diced 

1 handful fresh thyme or 1.5 tsp dried 

1/2 bottle of beer / Guinness 

1-liter beef stock 

2-3 tbsp olive oil 

Salt and pepper 

Serve with creamy mashed potatoes and green beans or a green veggie of your choice. 

Method: 

Coat the beef in the flour.  

Add olive to a large heavy based sauce pan. 

Add the beef and brown all over then remove from the pot.  

Add the diced onions, leeks and celery and sauté for 1 - 2 mins until soft.  

Pour in the beer to delegalize the pan, then add the browned beef back into the pan, followed by the beef stock, thyme and carrots.  

Leave to simmer gently on a very low heat for 2 - 2.5 hours, stirring every now and then to make sure it hasn’t run out of liquid.  If it has add a cup of water in and let simmer again. 

Season with salt and pepper to your liking before serving.  The beef should be soft and falling apart.