How to Cook Beef and Beer Stew

Remove surplus fat from the beef.

Cut the beef into cubes.

Toss the beef cubes in flour seasoned with white pepper using a plastic bag.

Shake the beef cubes in a dry strainer to remove excess flour.

Brown the beef cubes in a little canola oil over medium heat, avoiding overcrowding the pan.

Remove the browned beef from the pan.

Add onion pieces from one medium onion to the same pan.

Add a few strips of lean bacon (fat removed) to the pan with the onions.

Once the onions start to brown, add about 1 teaspoon of sugar and a little lemon juice (or vinegar).

Pour in a strongly flavored ale or stout into the pan.

Add thyme (fresh or dried) and a couple of bay leaves (dried) to the mixture.

Spread creamy Dijon style mustard onto slices of white or wholemeal bread, removing the crusts.

In a casserole dish, layer the browned meat, followed by the beer mixture with onions, herbs, and bacon.

Top with the mustard-covered bread slices.

Cover the casserole dish with a lid and place it in a slow oven at about 140°C for a couple of hours.

Equipment Needed

Allergens