Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Stout adds richness and depth of flavour to this beef stew so it’s well-worth making sure you have some on hand. Serve with a cheesy baguette to mop up that sauce.
2 tbsp olive oil
1.5kg gravy beef, cut into 4cm pieces
2 brown onions, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, finely chopped
3 garlic cloves, finely chopped
70g (1/4 cup) tomato paste
440ml can stout
185ml (3/4 cup) Massel Chicken Style Liquid Stock
6 fresh thyme sprigs
3 dried bay leaves
1 tbsp brown sugar
Chopped fresh continental parsley, to serve
6 slices french stick (baguette)
100g (1 cup) pizza cheese
4 Method Steps
Step 1Heat the oil(2 tbsp olive oil) in a large frying pan over high heat. Cook the beef (1.5kg gravy beef, cut into 4cm pieces), in batches, for 5 minutes each batch or until golden. Transfer to a plate.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Add the onion (2 brown onions, finely chopped), carrot (1 large carrot, peeled, finely chopped) and celery (1 celery stick, finely chopped) to the pan. Reduce heat to medium and cook, stirring often, for 8 minutes or until softened. Add the garlic (3 garlic cloves, finely chopped) and cook, stirring, for 1 minute or until aromatic. Add the tomato paste (70g (1/4 cup) tomato paste) and cook, stirring, for 1 minute. Slowly stir in the stout (440ml can stout).
Step 3Transfer the mixture to a slow cooker. Add the stock (185ml (3/4 cup) Massel Chicken Style Liquid Stock), thyme (6 fresh thyme sprigs) and bay leaves (3 dried bay leaves). Stir to combine. Cover and cook on High for 4 hours or until beef is tender. Stir in the brown sugar (1 tbsp brown sugar). Season.
Step 4Sprinkle with parsley (Chopped fresh continental parsley, to serve). Serve with cheesy baguette (6 slices french stick (baguette)), if using.