Celebrate the end of winter with the ultimate in comfort food, Beef in Beer. This delicious stew is made in the slow cooker, with bacon, onions, mushrooms and beer.
This tasty dish nods to the days of retro… a 1960s hero that deserves a comeback. It will surely be a hit with the whole family.
- 1.5 – 2kg beef rump steak, excess fat trimmed, cut into 3-5cm pieces (find in store)
- 1 heaped tablespoon plain flour
- 4 slices smoked streaky bacon, sliced into strips
- 1 tablespoon olive oil
- 2 onions, peeled and cut in quarters
- 3 garlic cloves, crushed
- a few fresh thyme sprigs or 3 tsp dried thyme leaves
- 2 bay leaves
- 375ml bottle beer – dark ale, stout or Guinness
- 2 cups beef stock
- 1 ½ cups fresh button mushrooms
- A couple of shakes of Worcestershire Sauce
- Salt and freshly milled black pepper
- Prepare the meat and veg as above.
- Turn on slow cooker to low heat.
- Place flour in a large zip lock bag. Season with salt and pepper. Shake. Add cubed beef. Shake to coat.
- Heat the oil in a large frying pan until hot and brown the beef on all sides in batches. Don’t overcrowd the pan. Once all meat has been browned, add it to the slow cooker.
- Sautee bacon, onions until they turn light brown and then quickly fry the garlic. Add to the slow cooker.
- Add everything else and season well with salt and pepper.
- Slow cook for 5-6 hours.
Serve with potatoes and veg or sourdough croutons.