This is my Australian version of an Irish stew. I know a traditional recipe would call for stout but we only had larger in the pantry and it turned out well. This one tastes delicious, is easy to make and the house smells wonderful while it is in the oven bubbling away!
1 large onion
2 cups of mushrooms (approx. 12)
4 small carrots
Chilli olive oil
1Kg of gravy beef diced
2 1/2 teaspoons of powdered beef stock
1 teaspoon of crushed garlic
1 Tablespoon of tomato paste
1 can of larger (I used Crown Larger)
Brown the onion and mushrooms in the chilli oil (if you do not have Chilli EVOO use plain Extra Virgin Olive Oil + chilli flakes). Add the rest of the ingredients and continue to brown everything, finish by adding the beer once everything has been browned (about 5 minutes). Place the lid on your oven proof dish (just use a big metal pot with metal lid if you don’t have a dutch oven) and put it in to a hot oven on low (about 100 degrees c) for about 2 – 4 hours ~ how ever long you can last before caving into the smell! The beef will be soft and easy to break apart when ready.
Serve with some green veggies and mashed potato, or if you prefer, add 4 – 6 diced potatoes when you add the beer and serve with greens added as a stew with bread. ENJOY x
A lovely winter stew perfect for when it’s wet and rainy and cold outside, as it is now! x