Updated: May 2, 2020
Once again, lazy days and when you don't feel like washing too many dishes.
When I'm craving for hot comfort food, I turn to this beef stew. It's comforting because it's a one-pot stew which means I throw EVERYTHING into the same damn pot, fry, boil and simmer...! Little washing is comfort for me. This is great to make on Sunday nights because it can feed me during the week nights when I'm so tired from work and need to feel better about life. I'm over-selling this beef stew. HAHAHA.
And the best part? It has beer in it, you could take a sip or two out of it while you cook (; See I'm selling the comfort part again. It gives the stew that fermented fragrance....and coupled with the natural sweetness of the vegetables, this is so heavenly! But, if you don't have beer with you, that's fine. Add some wine or just substitute it with more beef broth. I'm probably exaggerating what the beer does but alcohol in everything just makes the food/life much better.
Try this slow-cooked liquid goodness and you'll thank me for it as you bite into the sweet radish from the broth, the melt-in-the-mouth carrots and the tender beef...oh! And best dipped with crusty toasty sliced sourdough!
ONE POT BEEF STEW
Preparation time: 45 minutes
Cook time: 2 hours
1kg beef cube
2 tbsp black pepper and 2 tsp salt
2 tbsp vegetable oil
1 can dark stout
1 liters beef broth
3 carrots, peeled and chopped
1 large radish
1 large yellow onion, sliced thinly
5 cloves garlic, minced
1 bay leaf
1 tbsp dried mixed herbs
3 tbsp tomato paste
2 tbsp honey
Optional: Sour cream
Season beef with black pepper and salt. Heat big pot with olive oil, add beef to brown for about 1-2 minute per side and turn off heat. Remove beef.
Add some oil, then onions and fry till brown and caramlised. Then add garlic and stir quickly to brown.
Add 1/4 can of the beer into the same pot, scrapping the bottom and sides of the pan to mix the brown bits into the beer.
Then, add remaining beer and all of the beef stock, beef, vegetables, tomato paste, honey and herbs.
Bring pot to a boil, then slow to a simmer for about 1.5 hours until vegetables and beef are soft.
Serve beef stew with sourdough bread!