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Recipe Instructions

Heat a 30-40cm heavy saucepan with the oil. Dust the meat with the seasoned flour and saute until lightly browned.

Add in the carrots, onion, celery, parsnips, garlic and thyme and cook for 10 minutes. Add the potato then deglaze the pan with the beer. Add the stock, it should cover the ingredients by 2cm.

Slowly bring the pot to a boil, then reduce the heat and simmer for 1.5 to 2 hours or until the meat is tender.

Add the mushrooms and cook for another 10 minutes. Adjust the seasoning and serve with fresh, warm damper.

Recipe Ingredient

100ml olive oil

1kg beef chuck steak or beef shin, cut into 4-5cm pieces

plain flour, for dusting about 200g

salt and freshly ground pepper

400g carrots, peeled and cut into 2cm dice

400g onion, peeled and cut into 2cm dice

300g celery, cut into 2cm dice

400g parsnips, peeled and cut into 2cm dice

2 cloves garlic, peeled and chopped finely

1 sprig fresh thyme

400g potato, peeled and cut into 2cm dice

500ml dark beer (not stout)

1 litre beef stock

300g button mushrooms, quartered

Damper bread, to serve

Cook Time


Prep Time


Total Time



265.94 calories

46.3 grams fat

12.7 grams saturated fat

95.6 grams carbohydrates

16.8 grams sugar

70.3 grams protein

165 milligrams cholesterol

995.1 milligrams sodium


Recipe Category

Lunch, main


Lunch, simmer, boil, dinner, main, autumn, soup, mushroom, alcohol, beer, potato, garlic, celery, onion, carrot, flour, meat, beef, steak, kid friendly


Chef Warrick Hale, whose father served in WWII and grandfather in WWI, will be offering this family recipe stew free to uniformed servicemen and women at his restaurant, The Argyle, in The Rocks this Anzac Day.

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