Smoky Beer Beef Stew

Ingredients

• 1.5 kg stewing beef, cubed
• 2 tbsp olive oil
• 2 tbsp BlixSam Smoke Craft
• 1 large onion, diced
• 3 cloves garlic, crushed
• 2 carrots, sliced
• 2 celery stalks, sliced
• 250 g mushrooms, halved
• 2 tbsp tomato paste
• 330 ml dark lager or stout beer
• 500 ml beef stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp cornflour mixed with 2 tbsp water (optional, for thickening)
• Salt and black pepper to taste
• Fresh parsley, chopped

Method

1. Pat the beef dry and season generously with BlixSam Smoke Craft.
2. Heat the olive oil in a large pot and brown the beef in batches. Remove and set aside.
3. Add the onion, garlic, carrots, celery and mushrooms. Cook for 5–7 minutes until softened.
4. Stir in the tomato paste and cook for 1 minute.
5. Pour in the beer, scraping up all the flavour from the bottom of the pot.
6. Return the beef to the pot and add the beef stock, Worcestershire sauce, bay leaves and thyme.
7. Bring to a gentle simmer, cover and cook on low heat for 2½–3 hours, stirring occasionally, until the beef is fork tender.
8. If desired, stir in the cornflour slurry and simmer for another 5 minutes until thickened.
9. Remove the bay leaves, garnish with fresh parsley and serve.

Serving Suggestions