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Dark Beer Beef Stew

There's no greater comfort food than a hearty stew. The malty flavours of dark beer will help bring out the best of your beef stew, and give it a beautiful, deep brown colour!

Make sure to use beef chunks instead of small pieces so that your can get all that flavour into the sauce!

This dish is also a perfect one to make ahead, refrigerate and reheat for the next day - it will taste equally good, or even better!

INGREDIENTS

BEEF STEW

400g Beef Chuck or Brisket
150g Streaky Bacon (Cut into strips)
1whole Yellow Onion (Finely Chopped)
5cloves Garlic (Finely Minced)
2 stalks Celery
2whole Carrots
3pcs Bay Leaf
2sprigs Thyme
1sprig Rosemary
4pcs Cloves
2tbsp Tomato Paste
200ml Tomato Passata
30g Plain Flour
400ml Beef Stock
2cans Dark Beer
1tbsp Sugar
To Taste Salt and Black Pepper

GARNISH

Gremolata

20g Italian Parsley
1 whole Lemon Zest
2 cloves Garlic (Finely Minced)
1 tsp Sour Cream

COOKING METHOD

Cook and stir bacon in a wide pot over medium-high heat until bacon is browned and crisp, approximately 3-4 minutes.
Reserve bacon fat in the pot.
Season beef chuck cubes generously with salt and black pepper to taste.
In the same pot over high heat, sear the beef till brown on all sides. Reserve aside.
Turn heat to medium, cook onions in the retained fat in the skillet until lightly browned.
Cook garlic with onions until soft, add plain flour and stir in well. Add tomato paste and stir well to brown.
Add beer, tomato passata, stock and herbs into pot and stir with a wooden spoon, scraping up browned bits at the bottom of the pot.
Add beef, bacon, celery and carrots into the pot.
Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.
Simmer stew until beef is fork-tender, about 2 hours.
Stir stew occasionally and skim foam from the surface.
After 2hrs, remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew thicken. Remove herb sprigs, adjust seasoning.
Garnish with gremolata.