With its bitter chocolate notes, strong dark beer works magic on slow-cooked beef.
14 Ingredients
4 Method Steps
14 Ingredients
60ml (1/4 cup) olive oil
1.4kg gravy beef, trimmed, cut into 4cm pieces
12 French shallots, peeled
1 large brown onion, coarsely chopped
175g bacon, cut into 2cm pieces, cut into 2cm pieces
3 garlic cloves, finely chopped
440ml can stout, such as Guinness
430ml (13/4 cups) Massel beef stock
2 tbsp chopped fresh thyme
2 tbsp tomato paste
1 tbsp brown sugar
2 tbsp plain flour
60ml (1/4 cup) cold water
Select all ingredients
4 Method Steps
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook beef, in 4 batches, for 2-3 minutes each side or until browned. Transfer to a plate.
Cook the shallots for 2 minutes or until light golden. Transfer to a plate. Cook the mushrooms for 2 minutes or until light golden. Transfer to a plate.
Heat remaining oil over medium heat. Cook onion for 5 minutes or until soft. Add bacon. Cook for 3 minutes. Stir in garlic for 1 minute or until aromatic. Add stout, stock, thyme, tomato paste, sugar and beef. Bring to boil. Reduce heat to low. Cover. Simmer for 1 hour.
Add shallots. Simmer, partially covered, for 30 minutes. Uncover. Add mushroom. Simmer for 30 minutes or until beef is tender and sauce reduces. Combine flour and water in a bowl. Gradually stir into the beef mixture. Simmer for 3 minutes or until sauce thickens.
Did you make this?
Tell us what you think of this recipe!
Rate Now
Recipe Notes
Serve up your casserole with our mash with a fruity twist. To make it, place 1.4kg Red Delight potatoes, peeled, chopped, in a saucepan. Cover with water. Bring to boil over medium heat. Cook for 15-20 minutes or until tender. Drain. Return to pan over low heat. Stir for 2 minutes or until water evaporates. Remove from heat. Mash. Stir in 80ml (1/3 cup) milk. Add 125m l (1/2 cup) Woolworths Select Extra Virgin Olive Oil. Beat until smooth.
0 Response to "Beef In Stout Slow Cooker"
Post a Comment