EMERSON'S BEER N BEEF STEW

A winter warmer created by Kathie Paterson exclusively to showcase two favourites of the Outstanding NZ Food Producer Awards - beef and Emerson’s beer. We think its a match to chase the winter chills away!

Kathie says; ‘The best of winter is tucking into a meat stew. Using beer rather than a meat stock gives a deeply satisfying flavour to the sauce, making this one of my favourites slow cooks.. Leave the thin layer of fat on the edge of beef when you cut it into pieces. It adds so much flavour and keeps the meat moist.”

Serves 6

1kg beef rump, cut into 3cm pieces (Kathy used rump from Supreme Champion 2021, Homegrown Farm Fresh Meats)

olive oil

1 large onion, finely sliced

2 cloves garlic, crushed

1 tablespoon flour

300ml beer (Emerson’s Pale Ale is a good choice)

300-400ml hot water

2 fresh bay leaves

1 tablespoon red wine vinegar

salt

Heat the oven to 170°C. 

Rub a little oil over the beef rump pieces. Heat a large frying pan over medium-high heat and, in batches, brown the beef on both sides. Transfer to an ovenproof casserole dish as you go.

Lower the heat, add a splash of olive oil to the pan and put in the sliced onion. Cook onion until it softens, stirring 2-3 times to prevent them burning. Add the garlic and cook for 30 seconds then add the flour. Stir well, scraping the bottom and sides of the pan to gather up all those flavours.

Pour in the beer and hot water and bring up to the boil, stirring. Add the bay leaves and vinegar and season with a little salt. Pour over the beef (the beef should just be covered in liquid), put on the lid and into the oven.

Cook for 2 ½ hours until the beef is meltingly tender.

Give it a modern twist by serving it with flatbread and a big bowl of steamed greens.