Whip up this easy beef and beer stew for your next dinner party – it’s very impressive and totally foolproof.
- ⅓ cup plain flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1.6 kg shin beef (gravy beef), cut in 4-cm pieces
- 2 tbsps olive oil
- 2 medium onions, cut into wedges
- 2 large carrots, chopped coarsely
- 3 sticks celery, chopped coarsely
- 1½ cups beer
- 4 cups beef stock
- 1 bay leaf
- 1 cup pearl barley
Preheat oven to 160 C. Combine flour, salt and pepper in a large bowl. Toss beef in the seasoned flour.
Heat half the oil in a large heavy-based casserole over medium-high heat. Brown half the beef thoroughly and remove to a bowl. Repeat with the other half of the beef.
Add onions, carrots and celery to the pan and cook, stirring, until they start to brown lightly. Return beef to the pan along with any excess flour. Add beef, beer stock, bay leaf and barley, and bring to the boil.
Transfer to oven, cover with a tightfitting lid and bake casserole for about 2 hours or until the barley is plump and the beef falls apart with a fork.