Anzac Day digger's beef stew Recipe
Ingredients
400g parsnips, peeled and cut into 2cm dice
2 cloves garlic, peeled and chopped finely
1 sprig fresh thyme
400g potato, peeled and cut into 2cm dice
500ml dark beer (not stout)
1 litre Campbell's Real Stock Beef
300g button mushrooms, quartered
Damper to serve
100ml olive oil
1kg chuck steak or beef shin, cut into 4-5cm pieces
plain flour, for dusting about 200g
salt and freshly ground pepper
400g carrots, peeled and cut into 2cm dice
400g onion, peeled and cut into 2cm dice
300g celery, cut into 2cm dice
Anzac Day digger's beef stew Recipe
Method
Step 1
Heat a 30-40cm heavy saucepan with the oil. Dust the meat with the seasoned flour and saute until lightly browned.
Step 2
Add in the carrots, onion, celery, parsnips, garlic and thyme and cook for 10 minutes. Add the potato then deglaze the pan with the beer. Add the stock, it should cover the ingredients by 2cm.
Step 3
Slowly bring the pot to a boil, then reduce the heat and simmer for 1.5 to 2 hours or until the meat is tender.
Step 4
Add the mushrooms and cook for another 10 minutes. Adjust the seasoning and serve with fresh, warm damper.
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