Beer braised beef

A large batch of rich, beef stew is all the more satisfying when it’s on hand in the freezer.

Ingredients

2 kgs	Stewing steaks, cut into small cubes (Main)
½ cup	Flour, to coat the meat
4 Tbsp	Olive oil
4 Tbsp	Butter
250 g	Bacon lardons, *
1	Celery stalk, large, including leafy top, finely chopped
2	Onions, medium, finely chopped
8	Garlic cloves, finely chopped
500 ml	Beer, I used Tuatara London Porter (Main)
2 cups	Beef stock, good quality
¼ cup	Cider vinegar
1 Tbsp	Sugar
5 sprigs	Parsley, and 5 sprigs thyme tied together with string
2	Bay leaves

Directions

1. Heat oven to 170C.
2. Working in 3 batches, season beef with salt and pepper and toss in flour to coat. Fry each batch in 1 Tbsp butter and 1 Tbsp oil in a large casserole pan over a medium-high heat until browned all over. Transfer to a bowl and set aside.
3. Add bacon and cook until it takes on colour and renders fat. Add last Tbsp of butter and oil and fry onion, garlic and celery until caramelised (20-30 minutes).
4. Add half the beer, stirring to scrape up all the browning on the bottom of the pan.
5. Return beef to the pan with remaining beer, stock, vinegar, sugar, herb bundle and bay leaves. Bring to the boil then cover and place in the oven. Cook for 2 hours until sauce is rich and thick and meat is tender.
6. Serve as is with mash (Warren Elwin's buttercup pumpkinmash is good) and vegetables. Freeze remainder in 2-cup portions to make the meals below.

*I use the Beehive Craft series by Peter Gordon or use bacon if unavailable.

**Don’t use a beer that’s too hoppy or your stew will be bitter.

Recipes using beer braised beef

Beer braised beef and bean chilli

Beer braised beef and pasta bake

Beer braised beef and mushroom pies