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.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  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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100ml olive oil
1kg chuck steak or beef shin, cut into 4-5cm pieces
plain flour, for dusting about 200g
salt and freshly ground pepper
400g carrots, peeled and cut into 2cm dice
400g onion, peeled and cut into 2cm dice
300g celery, cut into 2cm dice
400g parsnips, peeled and cut into 2cm dice
2 cloves garlic, peeled and chopped finely
1 sprig fresh thyme
400g potato, peeled and cut into 2cm dice
500ml dark beer
1 litre Massel beef stock
300g button mushrooms, quartered
Damper to serve

Adv

Autors
Preparation time
20
Cooking time
2:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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