Beer Braised Beef and Vegetables
Recipes for Home and Restaurant
by Nadine Lloyd
4 tablespoons grape-seed oil
1½-2kg (3.3-4.4lb) skirt steak – diced
½ cup corn flour
2 x 375ml (0.8pt) bottles strong lager beer
2 cups beef stock
2 bay leaves
12 mini potatoes
4 large carrots – each cut into quarters
2x leek – sliced
4 celery sticks – diced
1½ cups green beans – halved
Salt and pepper – to taste
Heat the oil in a large saucepan over a medium heat.
Lightly coat the beef in the corn flour.
Brown the steak on all sides.
Add the beer, beef stock, and bay leaves to the saucepan.
Stir through and turn the heat to low.
Allow to simmer (with the lid on) for 45-50 minutes.
Add the potatoes and carrots to the saucepan.
Continue to simmer for a further 25 minutes.
Add the leek, celery, and beans.
Stir through and simmer for a further 10-15 minutes.
Add salt and pepper to taste.
Serve hot on a cold winter's night.