It has been blisteringly cold in Joburg! There is nothing that warms and leaves you feeling satisfied quite like a hearty stew. This combination of beef, mushrooms and beer is rich and decadent tasting and an absolute favourite of mine. Serve over mash or cover with pastry to turn into a pie, this flavorful dish always goes down a treat.
This recipe is a family favourite – we make it often. Over time I’ve made it a variety of ways, so I’ve updated the recipe to include a variety of different ways to make your beer beef – oven, slow cooker, wonderbag or instant pot / pressure cooker.
- 1 tablespoon olive oil
- 2 onions, diced
- 450 g beef stewing steak, cubed
- 1 tablespoon flour
- 250 g portabellini or button mushrooms, sliced
- 1 cup beer
- 1 beef stock cube or stock powder as per instructions for 440ml liquid
- 1 teaspoon dried thyme
- 2 garlic cloves, peeled and crushed
- 1 tablespoon bisto
- salt and pepper, to season
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To make in the OVEN: In a high-sided saucepan (or do this in stages to avoid overcrowding the pan) on the stove, soften the onions and garlic in olive oil. Dredge steak cubes in flour and add to the pan to brown. Add mushrooms, beer and thyme. Transfer to an oven-proof casserole dish, cover with the lid and oven stew at 140°C for 3½ hours.
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To make in the SLOW COOKER: In a high-sided saucepan (or do this in stages to avoid overcrowding the pan) on the stove, soften the onions and garlic in olive oil. Dredge steak cubes in flour and add to the pan to brown. Add mushrooms, beer and thyme. Transfer to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
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To make in a WONDERBAG: In a heavy-based saucepan on the stove, soften the onions and garlic in olive oil. Dredge steak cubes in flour and add to the pot to brown. Add mushrooms, beer and thyme and bring to the boil, place on the lid and transfer to the Wonderbag for a minimum of 4 hours (can easily be left all day).
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To make in the INSTANT POT or PRESSURE COOKER: On saute mode, softened the onions and garlic in olive oil. Dredge steak cubes in flour and add to the pot to brown. Add mushrooms, beer and thyme. Place the lid on the pot, secure and seal, then switch to stew and cook at high pressure for 20 minutes. Allow to natural release for 10 minutes, then switch to vent to quick release any remaining pressure.
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Dissolve the bisto in a dash of cold water and stir into the stew.
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Simmer while stirring on the stove to thicken or in the instant pot / pressure cooker switch back to saute mode for 10 minutes, stirring regularly or return to the oven for 30 minutes.
Enjoy!
Cheryl x
Kim
January 21, 2016 at 12:53 amWhat is bisto?
cherylmeyer
February 18, 2016 at 1:29 pmHi Kim, Bisto is a gravy thickener, I hadn’t realised it wasn’t available everywhere thanks for the heads up. Hope you enjoy your Beer Beef. C
Michelle
June 18, 2015 at 11:55 amI’m making this today! <3
Cheryl
June 20, 2015 at 8:34 pmHope it turned out great!