Stew beef with beer

Goal!!! England 2-1 Wales! It was a tense afternoon for everyone watching. Many people here are soccer fans.  Some of them are die-hard England fans.  Before the Euro 2016 kicks off, their houses have flags of St George attached to the garages and windows.   Well.  My hubby is a fan too.  He has stocked up on beer before kickoff.  This afternoon I cooked a fusion of his two favorites, beef and beer.

 

Preparation time: 15 minutes

Cooking time: 1.5-2 hour(s)

Serve: 2

 

Ingredients:

  • 320g quality beef skirt/stewing steak (cut into 2-2.5 cm pieces)
  • 1 onion (150g, chopped in slices)
  • 2 potatoes (250g, peeled and cut in cubes)beer5
  • 2 carrots (220g, peeled and cut in cubes)
  • 2 garlic cloves (peeled and cut in slices)
  • ½ tsp black pepperbeef1
  • 2 cups beer
  • 25g rock sugar
  • 1 beef stock cube (crumbled)
  • 1 bay leaf
  • 1 tbsp brown sauce
  • 1 tsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp vegetable oil
  • 20g margarine or butter
  • 2 tbsp corn flour (mix with 1tbsp water)
  • 5 cup water
  • 1 tsp dried thyme

 

Method:

1. Season the meat generously with thyme, soy sauce and black pepper.
2. Add vegetable oil in a pan over a medium heat and add garlic.
3. Place the meat in batches in the pan and brown each side for 30 seconds.  Set aside.

beef2

4. Add margarine or butter into the casserole over a low heat.  Add the bay leaf, onions, potatoes and carrots inside the casserole.
5. Then toss the beef and garlic back into the casserole.
6. Add the rock sugar, brown sauce and dark soy sauce. 
7. Pour the beer, beef stock and water over the meat. Stir well and then cover with a lid and braise over a low heat for 1-1.5 hour(s) until the beef soft.
beef3
8. Add corn flour sauce into the casserole.  Stir and mix them well.  Put it inside the casserole; stir thoroughly until the sauce is thickened.
9. Serve with spaghetti or rice.

 

Tips:  
  Sometimes this dish takes about 1-1.5 hours, sometimes 2 hours.  It depends on what cut of meat you use and how fresh it is. The only way to test is to mash up a piece of meat.  If it falls apart easily, it is ready.
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