I Quit Sugar - Beef 'n' Beer Stew
Photo by: Ella Martin
  • 4 servings
  • Prep - 20 mins
    Cooking - 2 hours
  • Total - 2 hours 20 mins
I Quit Sugar - Beef 'n' Beer Stew
Photo by: Ella Martin

This stew is the ultimate in dude-friendly food! By the way... you only need to use one pot and it takes about three minutes to wash up!  

Servings: 4
Preparation: 20 mins
Cooking: 2 hours

Ingredients

  • 3 bay leaves.
  • 1 large knob of butter.
  • 600 g beef brisket, excess fat trimmed, chopped into large cubes.
  • Sea salt and freshly ground black pepper, to season.
  • 2 cloves garlic, peeled and smashed.
  • 2 medium onions, peeled and chopped into quarters.
  • 2 medium carrots, diced.
  • 400 g parsnips or potatoes or sweet potatoes, peeled and chopped into chunks.
  • 1 1/2 tablespoon tomato paste.
  • 300 ml beer, stout or dark ale.
  • 300 ml beef stock.
  • 5 sprigs thyme.

Directions

1. Preheat the oven to 160°C / 325°F / Gas Mark 3

.

2. Add butter to a large ovenproof saucepan over a high heat. Season the beef generously with salt and pepper and cook until browned on all sides, about 10 minutes. Avoid the urge to stir too much. Let the meat brown nicely before flipping to let the other sides brown. You want it to have dark and caramelised spots.

3. Add in the garlic, onion, carrot and parsnip (or potato) and stir to collect some of the juices. Stir in the tomato paste. Reduce heat slightly and pour in the beer followed by the stock. Stir to combine and place the bay leaves and thyme sprigs on top. Bring to the boil.

4. Remove from the heat, cover with a lid slightly offset to let some of the steam escape, and place in the oven for 1 ½ hours. If you don’t have a lid that fits your pot, cover tightly with foil. When ready, let it sit for 10 minutes, covered, then serve.


Note

Tip: Cut your beef, carrots and parsnip (or potato) in roughly the same sized chunks.

Tip: Before peeling your garlic cloves, smash them with a large force on the flat side of your knife. The skin will come right off and chuck them into the stew like this. No need to get the garlic crusher out!

This stew is the ultimate in dude-friendly food! By the way... you only need to use one pot and it takes about three minutes to wash up!

Ingredients

  • 3 bay leaves.
  • 1 large knob of butter.
  • 600 g beef brisket, excess fat trimmed, chopped into large cubes.
  • Sea salt and freshly ground black pepper, to season.
  • 2 cloves garlic, peeled and smashed.
  • 2 medium onions, peeled and chopped into quarters.
  • 2 medium carrots, diced.
  • 400 g parsnips or potatoes or sweet potatoes, peeled and chopped into chunks.
  • 1 1/2 tablespoon tomato paste.
  • 300 ml beer, stout or dark ale.
  • 300 ml beef stock.
  • 5 sprigs thyme.

Directions

1. Preheat the oven to 160°C / 325°F / Gas Mark 3

.

2. Add butter to a large ovenproof saucepan over a high heat. Season the beef generously with salt and pepper and cook until browned on all sides, about 10 minutes. Avoid the urge to stir too much. Let the meat brown nicely before flipping to let the other sides brown. You want it to have dark and caramelised spots.

3. Add in the garlic, onion, carrot and parsnip (or potato) and stir to collect some of the juices. Stir in the tomato paste. Reduce heat slightly and pour in the beer followed by the stock. Stir to combine and place the bay leaves and thyme sprigs on top. Bring to the boil.

4. Remove from the heat, cover with a lid slightly offset to let some of the steam escape, and place in the oven for 1 ½ hours. If you don’t have a lid that fits your pot, cover tightly with foil. When ready, let it sit for 10 minutes, covered, then serve.

Note

Tip: Cut your beef, carrots and parsnip (or potato) in roughly the same sized chunks.

Tip: Before peeling your garlic cloves, smash them with a large force on the flat side of your knife. The skin will come right off and chuck them into the stew like this. No need to get the garlic crusher out!

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name