Beef & Stout Stew

Prep Time: 15 mins Cook Time: 60 mins Total Time: 1 hr 15 mins
Servings 4
  • 2 tablespoons olive oil
  • 1 kilogram chuck steak, 4cm dice
  • 150 grams speck, diced
  • 1 medium brown onion, sliced
  • 2 garlic cloves, sliced
  • 2 carrots, peeled and diced
  • 2 sticks celery, diced
  • 2 tablespoons plain flour
  • 300 milliliters stout
  • ¼ cups tomato paste
  • 300 milliliters beef stock
  • 2 teaspoons sea salt
  • 1 bay leaf
  • 2 sprigs thyme
  • Parsley, chopped, to serve
  1. Using the sauté function, heat the oil, add the beef in batches and brown all over. Remove the beef and set aside. Repeat until all beef has been browned.

  2. Add the speck, onion, garlic, carrots and celery and sauté for 10 minutes or until soft.

  3. Add the flour and continue to cook, stirring, for 2 minutes.

  4. Add all remaining ingredients to the pot, including the beef and stir well to combine.

  5. Attach the lid, select the beef function (35 minutes) and press start.

  6. When the cooking time has completed, release the pressure slowly using the quick release method.

  7. Strain the mixture, separating the solids from the liquid. Return the liquid to the pot and reduce the sauce until it coats the back of a spoon. Return the solids to the pot and season to taste.

  8. Divide the stew between serving bowls, garnish with freshly chopped parsley and serve with a side of soft polenta.