Beef stew with beer recipe
information
Calories per serving 290
ingredients
low fat cooking spray
450 g (1 lb) lean braising steak, cubed
225 g (8 oz) baby onions
350 g (12 oz) swede, diced
225 g (8 oz) carrots, cut into chunks
2 celery sticks, sliced
150 g (5 1/2 oz) baby button mushrooms
300 ml (10 fl oz) dark beer or stout
300 ml (10 fl oz) beef stock
2 tablespoons tomato puree
1 teaspoon caster sugar
2 bay leaves
salt and freshly ground black pepper
450 g (1 lb) lean braising steak, cubed
225 g (8 oz) baby onions
350 g (12 oz) swede, diced
225 g (8 oz) carrots, cut into chunks
2 celery sticks, sliced
150 g (5 1/2 oz) baby button mushrooms
300 ml (10 fl oz) dark beer or stout
300 ml (10 fl oz) beef stock
2 tablespoons tomato puree
1 teaspoon caster sugar
2 bay leaves
salt and freshly ground black pepper
method
1. Heat a large flameproof casserole dish and spray it with low fat cooking spray.
2. Add the braising steak and cook it over a high heat for 5 minutes to seal it on all sides.
3. Add the onions, swede, carrots, celery and mushrooms, and cook for a further 5 minutes.
4. Pour over the beer or stout and the stock.
5. Stir in the tomato puree, sugar, bay leaves and seasoning, and bring to the boil.
6. Reduce the heat, cover and simmer over a very gentle heat, stirring from time to time, for 2 hours.
7. Serve on four warmed plates.
2. Add the braising steak and cook it over a high heat for 5 minutes to seal it on all sides.
3. Add the onions, swede, carrots, celery and mushrooms, and cook for a further 5 minutes.
4. Pour over the beer or stout and the stock.
5. Stir in the tomato puree, sugar, bay leaves and seasoning, and bring to the boil.
6. Reduce the heat, cover and simmer over a very gentle heat, stirring from time to time, for 2 hours.
7. Serve on four warmed plates.
serving amount
serves 4
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