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Fresh Living Network
Pepper beef & beer stew with potato topping

Pepper beef & beer stew with potato topping

Keeps the winter chills at bay!
5
RECIPE TYPE:Mains
 
Method
  • Season beef and toss in flour.
  • Heat a glug of oil and brown meat in an ovenproof pan. Add garlic and fry for another minute.
  • Add stock and remaining ingredients (except potatoes, peas and butter) and bring to the boil.
  • Place whole potatoes into stew, cook for 30 minutes or until cooked through and remove.
  • Add more liquid to stew if necessary and simmer for a further 60-90 minutes or until meat is tender. Stir through peas.
  • Preheat oven to 200ºC.
  • Peel potatoes and cut into 1cm-thick slices. Layer over stew, dot with butter and bake for 20 minutes or until golden.

 


More good ideas

  • For lamb stew, replace beef with lamb knuckles and stock with white wine. Omit the pepper.
  • Top stew with PnP puff or shortcrust pastry instead of potatoes.
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