Beef in Beer with Caramelised Onion Mash

1 kg beef, cubed

15 ml cooking oil

1 clove garlic, crushed

1 large onion, sliced

1 celery stalk, sliced

2 bayleaves

7 ml salt

freshly ground black pepper

15 ml brown sugar

30 ml vinegar

340 ml beer

250 ml beef stock

15 ml cake flour

30 ml chopped parsley


Brown the cubes in heated cooking oil.

Add garlic, onion and celery and sauté until onion is transparent.

Season with bayleaves, salt, pepper and brown sugar.

Heat vinegar, beer and beef stock together and add to meat.

Reduce heat, cover with lid and simmer for 2-2 hours until meat is tender.

Thicken sauce with cake flour mixed to a paste with cold water.

Simmer for another 5 minutes.

Sprinkle with chopped parsley and serve with creamy caramelised onion mash.


Servings: 5

Preparation time: 3 hours

Moist heat cooking method: Stew