Anzac Day diggers beef stew

Cooking Soups Anzac Day diggers beef stew

Chef Warrick Hale, whose father served in WWII and grandfather in WWI, will be offering this family recipe stew free to uniformed servicemen and women at his restaurant, The Argyle, in The Rocks this Anzac Day.

  1. Heat a 30-40cm heavy saucepan with the oil. Dust the meat with the seasoned flour and saute until lightly browned.
  2. Add in the carrots, onion, celery, parsnips, garlic and thyme and cook for 10 minutes. Add the potato then deglaze the pan with the beer. Add the stock, it should cover the ingredients by 2cm.
  3. Slowly bring the pot to a boil, then reduce the heat and simmer for 1.5 to 2 hours or until the meat is tender.
  4. Add the mushrooms and cook for another 10 minutes. Adjust the seasoning and serve with fresh, warm damper.

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