Project Description

Full Recipe in Details
INGREDIENTS
180 g baby mushrooms
4 tbsp. olive oil
1 brown onion, cut into 5mm slices
1 red onion, cut into 5mm slices
2-3 stalks fresh Celery, diced into 2cm lengths
3 baby carrots, diced into 2cm lengths
2 cloves garlic, finely chopped
small handful sage or thyme leaves, finely chopped
2 tsp sea salt
3 tbsp. plain flour
freshly ground black pepper
550g steak, cut into 2.5cm pieces
400ml dark ale (feel free to use a cider or pilsner instead)
2 cups veal or beef stock
crusty sourdough bread, to serve
GUIDE / INSTRUCTIONS
Preheat oven to 180ºC. Slice the mushrooms in half, or dice if you prefer them finer. In a heavy-based casserole pot, heat 2 tbsp. oil over a low heat. Add the celery, onion, garlic, herbs and 1 tsp salt and sauté for 10 minutes until softened. Increase heat, add the mushrooms and sauté until golden. Remove from pot and set aside.
Combine the flour, 1 tsp salt and a grind of black pepper in a bowl. Coat the beef in this a few pieces at a time, making sure all sides are coated and any excess flour is removed. Heat the remaining oil on high in the casserole pot, add the meat a few pieces at a time, and brown on all sides.
Add the carrot, then put the mushroom and onion mixture back into the pot and heat through. Add the beer to deglaze the pot. Add the stock and bring to a boil. Cover with a lid, transfer to the oven and bake for 1 1/2 hours, until the meat is tender. Serve with a crusty sourdough loaf.
NOTES
Thank you to Neil Perry for the recipe.
Happy local food eating!