Name: Beef and beer vegetable hotpot
Prep time: 25 min
Cook time: 175 min
Total time: 200 min
Yield: 1
Ingredients: 62.50 ml plain flour; 750g diced beef chuck steak; 56.88 gm olive oil; 2 garlic cloves, crushed; 1 leek, trimmed, halved, washed, cut into 1cm-thick slices; 3 parsnips, peeled, halved, cut into 5cm lengths; 2 carrots, peeled, halved, cut into 5cm lengths; 2 celery stalks, sliced; 1 bouquet garni (see note); 255.00 gm beef stock; 375ml bottle lager beer

Beef and beer vegetable hotpot

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Prep Time:
25 minutes

Cook Time:
175 minutes

Total Time:
200 minutes

Hearty winter beef hotpot packed with nutritious veggies.

Ingredients:

62.50 ml plain flour
750g diced beef chuck steak
56.88 gm olive oil
2 garlic cloves, crushed
1 leek, trimmed, halved, washed, cut into 1cm-thick slices
3 parsnips, peeled, halved, cut into 5cm lengths
2 carrots, peeled, halved, cut into 5cm lengths
2 celery stalks, sliced
1 bouquet garni (see note)
255.00 gm beef stock
375ml bottle lager beer

Instructions:

Preheat the oven to 160°C/140°C fan-forced. Mix the flour and beef in a bowl until coated. Shake off excess flour from the beef. Heat 1 tablespoon of oil in a large flameproof casserole dish over high heat. Brown half of the beef by cooking and stirring for 3 to 4 minutes. Transfer to a plate and repeat with the remaining beef using another tablespoon of oil.
Heat the rest of the oil in the dish over medium heat. Sauté garlic and leek for 3 to 4 minutes until leek is tender. Add back the beef, along with parsnip, carrot, celery, bouquet garni, stock, and beer. Cover and bring to a boil. Bake in the oven for 2 hours until the meat is tender.
Uncover and simmer for 40 minutes until the sauce is thickened. Serve hot.

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