Since I came back from Malaysia, the only non Asian dish that I crave to have is beef stew. This is nothing new to Willem but he never made it for me probably due to the lack of complexity of the meal, he likes to make “complicated” cooking.
The first stew I made was with Guinness stout, second time with red wine (did not have stout at home) and the third time (the one in picture here) was with the non-alcoholic white beer I had accidentally bought. The first and third one was delicious while I did not quite like too much (bad) red wine in my stew.
Ingredients (for 2):
- 500 gram meat (suitable for stew) – cut into cube size of 2cm x 2cm, marinate with 2 teaspoon salt and 1 tablespoon soy sauce for at least 5 minutes
- 2 carrots – cut into chunks
- 3 potatoes – cut into chunks
- 2 onions – quartered
- 3 tomatoes – quartered
- 2 stalks rosemary
- 3 bay leafs
- 1 stalk celery (optional) – cut into small chunks
- 2 tablespoon cooking oil
- 2 cans of Guinness stout or wheat beer
- 1 teaspoon salt
- 2 tablespoon thickening flour
Add the cooking oil into a big casserole pot on high heat, brown the meat. Some people thinks that browning the meat is unnecessary but I love the smell while browning the meat and it was not a lot of hassle to do this step.
Don’t cook the meat for too long in the pot, once they turn brown, stir to brown each side and take them out of the pot quickly.
Add the items in blue (tomatoes being last) into the pot with left over oil/juice from browning the meat, and stir fry for 1 minute. Then add the beef in again and 1 teaspoon of salt and mix them well. Pour in the Stout/wheat beer to cover the meat and vegetables, bring it to a boil and then simmer for 2 hours (or longer if you have the time). While simmering the beef, make sure that the sauce does not boil or the meat will be harden, the longer you leave it simmering at low heat, the more tender your meat gets.
Before serving, add the thickening flour to thicken the sauce and taste if there is enough salt. Bon app!