INGREDIENTS
- 3 tbsp plain flour
- 1.2kg chuck steak, cut into 5cm pieces
- 2 tbsp olive oil
- 1 head garlic, 2mm top cut off
- 6 eschallots
- 1 tbsp tomato paste
- 375ml lager beer
- 500ml beef stock
- 2 tsp salt
- 200g green beans, top and tailed
- Black pepper to taste
DIRECTIONS
- In a large bowl, place the beef and flour and toss to combine. Set aside for 5 minutes.
- Place the removable slow cooking bowl onto the stove top and heat over a medium heat. Add the oil, eschallots and garlic and sauté until golden brown.
- Add the beef in two batches and sear until just starting to brown.(For slow cookers without a sauté function or stovetop safe slow cooking bowl option, use a frypan, and then add to the slow cooker bowl).
- Stir through the tomato paste, beer, stock and salt and place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.
- Remove the lid and stir through the green beans and place the lid back on top for 5 minutes.
- Serve as is or with mashed potatoes.
NOTE: If stew is not thick enough, combine 2 tsp of corn flour with 1 tbsp of water and then add to stew.