Ingredients :
1.5 tbsp olive oil500 g/1 lb stewing beef cubed (approx. 2/3″ size)Salt and pepper to taste1 onion finely chopped3 garlic cloves minced2 celery stalks sliced (about 1/3″)3 carrots sliced (around 1/5″), halve if large4 tbsp flour2.5 cups low sodium beef broth 625ml1.5 cups dry red wine Guinness beer, or stout (375ml)1.5 cups water 375ml2 tbsp tomato paste2 bay leaves1 tsp dried thyme1 cup frozen peas2 potatoes cubed (approx. 2/3″)Optional: Buttery mushrooms See method below
Préparations :
Heat olive oil in a large pot over high heat. Dry the beef using paper towels, season with salt and pepper, then brown in batches. Set aside.If needed, add more oil to the pot. Sauté onion and garlic for 2 minutes.Introduce carrots and celery, and cook until onions turn translucent.Mix in flour gradually, then pour in beef broth while stirring continuously.Incorporate the beer/wine, water, tomato paste, bay leaves, and thyme. Return the beef to the pot.Cover and let it simmer on medium-low heat for around 1 hour 15 minutes, or until the beef softens.
ENJOY