08 September 2014,09:44 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Season the beef with salt and pepper. Tie the bay leaves, thyme, and rosemary to make a bouquet garni.
  • Heat the oil and butter in a saucepan over high heat. Add the beef and sauté until browned, about 10 minutes. Set aside.
  • Add the onions to the pan and sauté over medium heat until softened, 3-4 minutes. Simmer on low until golden and caramelized, about 45 minutes.
  • Sprinkle the onions with the flour and stir. Return the beef to the pan. Add the beer, stock, tomatoes, and bouquet garni.
  • Season with salt and pepper. Bring to a boil, cover, and simmer for 45 minutes. Add the vegetables and simmer for 1 hour. Serve hot.


  • 2 kg beef chuck roast, cut into chunks
  • Salt and freshly ground black pepper
  • 5 bay leaves
  • 5 sprigs thyme
  • 5 sprigs rosemary
  • 100 ml sesame oil
  • 4 tablespoons butter
  • 4 large white onions, chopped
  • 100 grams all-purpose (plain) flour
  • 500 ml bottle dark beer
  • 1 litrehot beef stock
  • 500 grams can tomatoes, with juice
  • 6 potatoes, peeled and diced
  • 5 carrots, diced
  • 5 stalks celery, finely sliced
  • 2 small rutabaga (swede), peeled and diced

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