Ingredients
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1 kg rump beef steaks or 3 -4 lamb shanks
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salt & pepper
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1/4 cup plain flour
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2 tablespoons plain flour
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1/2 cup water
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2 garlic cloves, crushed
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1 teaspoon dried rosemary (or 1 tbsp chopped fresh)
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1 teaspoon dried thyme (or 1 tbsp chopped fresh)
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400 ml Guinness stout (or more, or other stout-based beer)
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2 cups beef stock
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2 tablespoons butter
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2 -3 tablespoons packed brown sugar
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2 carrots, cut in 1-inch pieces
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4 stalks celery, chopped
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1/4 cup chopped fresh parsley
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2 onions, cut in wedges
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1 large potato, peeled and cut in 1-inch pieces
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2 dried bay leaves
Instructions
- Stir in beer, stock, the garlic, carrots, celery, potato, bay leaves, thyme and rosemary to slow cooker.
- Caramelise onions in butter and sugar in a saucepan then add to cooker.
- Sprinkle meat lightly with 2 tbsp flour, salt and pepper. In batches, brown meat all over, mix all in to the slow cooker. Set on Auto or Low for 8 hours, or High for 4-5 hours.
- After cooking, mix remaining flour and water in a cup and add to stew. Set on high and stir until thickened. Add parsley and serve with thick slices of Vienna Bread.
- Sometimes you may need to add a bit more brown sugar if it has a bitter taste.