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26 August 2014,17:10 by
Ponmathi Srilekha.S

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BEEF & STOUT STEW

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
3 hours

Preparation Method :

  • Heat the oil in a large saucepan over high heat. Add the beef and sauté until browned all over, about 10 minutes.
  • Add the salt, pepper, rosemary, sage, tarragon, and bay leaf. Pour in the beef stock and stout. Cover and simmer for about 2 hours.
  • Add the carrots, potatoes, and onions and continue cooking until the vegetables are tender, 40 minutes.
  • Mix the flour and water in a small bowl until smooth. Stir into the stew and simmer until it has thickened slightly. Discard the bay leaf and serve hot.

INGREDIENTS

  • 4 tablespoons sesame oil
  • 2 kg beef chuck roast, cut into small chunks
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried tarragon
  • 2 bay leaf
  • 500 ml beef stock
  • 500 ml stout beer
  • 6 carrots, diced
  • 6 potatoes, peeled and diced
  • 8 onions, quartered
  • 50 grams all-purpose (plain) flour

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