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How to make Anzac Day digger's beef stew

Yield = 4
Prep time: 0:20
Cook time: 2:10
Total time: 2:30

Ingredients

  • 100ml olive oil
  • 1kg beef 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 (not stout)
  • 1 litre Massel beef stock
  • 300g button mushrooms, quartered
  • Damper bread, to serve

Method

  • Step 1 Heat a 30-40cm heavy saucepan with the oil. Dust the meat with the seasoned flour and saute until lightly browned.
  • Step 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.
  • Step 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.
  • Step 4 Add the mushrooms and cook for another 10 minutes. Adjust the seasoning and serve with fresh, warm damper.