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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 2 lbs beef stew meat, cut into 1 1/2-inch pieces
- 2 None onions, chopped
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 can or btl dark beer (16 oz)
- 3-4 sprigs flat-leaf parsley, chopped
- 1 tbsp chopped fresh thyme, or 1 tsp dried
- 1 tbsp honey
- 1 3/4 lbs red potatoes, peeled and diced
- 2 slices bread, crusts removed, crumbled
Method
- Melt 1 tbsp butter with the oil in a large Dutch oven over medium-high heat. Add the beef in batches and cook 4-5 mins per side until browned. Using a slotted spoon, remove the beef to a bowl. Reduce the heat to medium. Add the onions to the pan and cook, stirring often, until softened.
- Return the beef to the pan and season with salt and pepper. Stir in the tomato paste and stir for 1 min. Sprinkle in the flour and cook for 1 min, stirring. Stir in half the beer, 1 cup water, the parsley, thyme and honey. Bring to a boil, then reduce heat, cover and simmer for 1 1/4 hours, gradually adding the remaining beer and stirring occasionally.
- Preheat the oven to 400°F. Mix together the potatoes and bread. Spread over the stew and season with salt and pepper. Cover, transfer to the oven and bake for 20-30 mins until the potatoes are tender. Dot the remaining butter over the top. Bake uncovered for 10 mins.
