1 kg beef, cubed
15 ml cooking oil
1 clove garlic, crushed
1 large onion, sliced
1 celery stalk, sliced
7 ml salt
freshly ground black pepper
15 ml brown sugar
30 ml vinegar
340 ml beer
250 ml beef stock
15 ml cake flour
30 ml chopped parsley
Brown the cubes in heated cooking oil.
Add garlic, onion and celery and sauté until onion is transparent.
Season with bayleaves, salt, pepper and brown sugar.
Heat vinegar, beer and beef stock together and add to meat.
Reduce heat, cover with lid and simmer for 2-2½ hours until meat is tender.
Thicken sauce with cake flour mixed to a paste with cold water.
Simmer for another 5 minutes.
Sprinkle with chopped parsley and serve with creamy caramelised onion mash.
Preparation time: 3 hours
Moist Heat Cooking Method: Stew