According to a reliable source...namely my Husband, Craig...Beer goes with everything! I’ve not heard of a more classic combination than Beef and Beer and when you pair it with a crispy, crunchy topping...well it’s bottoms up..to the table...to devour this heart-warming delight.
- 60ml (1/4 cup) Olive Oil
- 1.5kg Dice Beef
- 100g chopped Bacon
- 3 Carrots – peeled and sliced
- 3 Parsnips – peeled and finely chopped
- 2 Brown Onions, coarsely chopped
- 2 Garlic Cloves, finely chopped
- 2 tablespoons fresh Thyme leaves
- 1L Salt Reduced Beef Stock
- 180ml beer
- 30g tomato paste
- 1 tablespoon chopped Parsley
Crispy Potato Topping
- 750g Potatoes or Sweet Potato peeled and cut into thin slices (around 3mm thick) A Mandolin makes this job quick and easy.
- 2 tablespoons Thyme leaves
- 1 tablespoon Olive Oil
- 3 tablespoons Breadcrumbs – either homemade or Panko is great for this recipe.
- Preheat Oven to 150-160C
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Brown the Diced Beef in small batches, transferring to a heavy oven proof casserole dish as you go.
- Add the Bacon to the pan next and cook until golden and crisp. To this, add the carrot, parsnip, onion, garlic and thyme. Cook, stirring often, for 5-10 minutes or until onion has softened. Season. Transfer to the casserole dish.
- Add the Beef Stock, Beer and Tomato Paste to the pan. Bring to the boil, scraping the bottom of the pan with a wooden spoon to capture all the flavour. Simmer for 10-15 minutes until the liquid has reduced by half – to approximately 2 cups. Pour into the casserole dish. Cover. Place in the oven and cook low and slow for around 1 1/2 hours.
- ..on to the crispy Potato Top!
- Place the potato, glug of Olive Oil and half of the thyme in a large bowl. Mix until well combined. Season.
- Before layering the Potato Topping – just stir the fresh Parsley into the beef casserole. Then arrange the potato slices over the top, slightly overlapping. Cover and cook for a further 1 hour or until the potato is tender.
- As a final flurry of crispy yumminess... heat Oil in a small frying pan over medium heat. Add the breadcrumbs and remaining thyme. Season well. Cook the crumbs, stirring, for 3-4 minutes or until golden and crisp. Set aside
- Rest the stew, uncovered, for 10 minutes. Scatter over the crispy crumbs and serve.