Beef, potato and beer stew

A few simple ingredients are transformed with low and slow cooking. This stew is mouthwatering and sure to become one of your favourite recipes for the fall and winter.

2 tablespoons olive oil
3 lbs (1.5kg) beef chuck steak, trimmed of excess fat and cubed
1 large onion, chopped
3 carrots, chopped
6 garlic cloves, minced
3 x 341 ml bottles of dark beer
1 cup beef broth
2 rosemary sprigs
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 lb (500g) AMANDINE POTATOES, halved

Heat some oil in a large pot or Dutch oven over medium-high heat. Brown beef in 3 or 4 batches, adding more oil when necessary; remove browned beef from pot

.Heat more oil in the same pot. Add onion, carrots and garlic and cook, stirring occasionally, for about 5 minutes or until the onion is softened.

Return beef to pot. Add beer, broth, rosemary, paste, salt and pepper. Bring to a boil then reduce to medium-low. Cook, covered, stirring occasionally, for 1 1/2 hours. Add potatoes and cook, uncovered, stirring occasionally, for about 30 minutes or until sauce is thickened and potatoes and beef are tender. Serves 8.

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