Beef Cooked In Beer Recipe
Ingredients
| 1 kg/2 lb stewing beef, cut into 5 cm/2 inch cubes | ||
| Flour | 2 Tablespoon, seasoned | |
| 60 g/2 oz butter | ||
| 300 ml/1/2 pint water | ||
| 150 g/1 1/2 lb onions, chopped | ||
| 450 ml/3/4 pint canned beer | ||
| Red wine vinegar | 2 Tablespoon | |
| Bouquet garni | ||
| Brown sugar | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Toss the meat in the seasoned flour to coat lightly.
Melt half the butter in a frying pan and fry the cubes of meat until brown.
Transfer to a saucepan or flameproof casserole.
Pour half the water into the frying pan to remove the sediment and add to the meat.
Melt the remaining butter in the frying pan and fry the onions over medium heat until brown.
Add the onions to the meat and deglaze the pan as before with the remaining water.
Season with 1 teaspoon salt, 1/2 teaspoon ground black pepper and the red wine vinegar, then add the bouquet garni and the beer.
Put the saucepan or casserole on the heat, bring to the boil, cover and simmer very gently for 2 hours.
Add 1-2 tablespoons brown sugar to taste and continue cooking for a further 30 minutes.
Remove the bouquet garni and serve.
Melt half the butter in a frying pan and fry the cubes of meat until brown.
Transfer to a saucepan or flameproof casserole.
Pour half the water into the frying pan to remove the sediment and add to the meat.
Melt the remaining butter in the frying pan and fry the onions over medium heat until brown.
Add the onions to the meat and deglaze the pan as before with the remaining water.
Season with 1 teaspoon salt, 1/2 teaspoon ground black pepper and the red wine vinegar, then add the bouquet garni and the beer.
Put the saucepan or casserole on the heat, bring to the boil, cover and simmer very gently for 2 hours.
Add 1-2 tablespoons brown sugar to taste and continue cooking for a further 30 minutes.
Remove the bouquet garni and serve.
Chef
