Beef Family friendly Main

Slow-cooked beef in stout

Name: Slow-cooked beef in stout recipe
Prep time: 10 min
Cook time: 115 min
Total time: 125 min
Yield: 6
Ingredients: 1.2kg blade or chuck steak, trimmed, cut into 3cm pieces; 35g plain flour; 60ml olive oil; 2 celery stalks, finely chopped; 3 garlic cloves, finely chopped; 4 bacon rashers, finely chopped; 40.00 ml tomato paste; 250ml stout; 500ml beef stock; 1 bay leaf; 125.00 ml pitted prunes, chopped; 20.00 ml unsalted butter; 400g small eschalots, peeled; 4 carrots, cut into chunks; Roasted chat potatoes, to serve

12 ratings

10m

1h 55m

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by Matt Preston

delicious. senior editor

Oct 09, 2015

Stout and prunes add unexpected sweetness to this saucy beef stew.

1.2kg blade or chuck steak, trimmed, cut into 3cm pieces
1/4 cup (35g) plain flour, seasoned
1/4 cup (60ml) extra virgin olive oil
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
4 bacon rashers, finely chopped
2 tbs tomato paste
1 cup (250ml) stout (such as Guinness)
2 cups (500ml) beef stock
1 bay leaf
1/2 cup pitted prunes, chopped
1 tbs unsalted butter
400g small eschalots, peeled
4 carrots, cut into chunks
Roasted chat potatoes, to serve

Method

1.

Preheat the oven to 150°C/130°C fan-forced.
2.

Lightly dust the meat in the flour, shaking off and reserving excess. Heat 2 tbs oil over medium-high heat in a large flameproof casserole dish. In batches, cook beef, turning, for 3-4 minutes, until browned all over. Remove from pan and set aside.
3.

Reduce heat to medium, add remaining 1 tbs oil to the pan with the celery, garlic and bacon. Cook, stirring, for 3-4 minutes, until tender. Return the beef to the pan and add the tomato paste and reserved flour and stir for 1 minute. Add the stout, beef stock, bay leaf and prunes and stir to combine. Bring to a simmer, cover, and cook in the oven for 1 hour 30 minutes.
4.

Heat butter in a large frypan over medium heat. Cook eschalots, stirring, for 3-4 minutes, until the outside layer starts to soften. Add eschalots and carrots to the casserole, cover and return to the oven for a further 1 hour, or until the meat is tender and the sauce is rich and thick.
5.

Serve with roasted chat potatoes.