Braised Beef Stew with Cheese Croutons
I wish I knew where this recipe originally came from as I’ve made alterations along the way…
Braised Beef Stew with Cheese Croutons
Yield: 4
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
Who can resist the rich and savory satisfaction of melt-in-your-mouth stew on a cold winter day? Top with dumplings or the sourdough with Swiss cheese. Once the beer cooks off, you're left with amazingly deep and complex flavours.
Ingredients
Instructions
- Preheat oven to 400° F. Dust beef in flour and shake to remove excess. Heat heavy based 8 cup (2L) saucepan over high heat. Add the oil and the beef and cook for 3-4 minutes or until browned. Remove and set aside.
- Reduce the heat to low, add the onion and cook for 5-6 minutes or until soft. Return heat to high, gradually add the beer and cook for 3-4 minutes or until reduced by half. Return the beef to the pan with the stock, mushrooms (or carrots & celery), bay leaves, thyme, tomato paste, and sugar and stir to combine. Cover with a tight fitting lid and bake for 1.5 hours or until the beef is tender and sauce has thickened.
- Top beef with the bread and cheese and bake for a further 10-15 minutes or until bread is golden and cheese is melted.
Notes
*using carrots and celery instead of mushrooms will take some of that earthiness and depth away from the stew but still just as tasty!