Anzac Day diggers beef stew

Recipes / Soups

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.

Recipe «Anzac Day diggers beef stew» presented in category Recipes / Soups, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.