Meat, poultry, fish

Beef stew with beer, oregano, roasted garlic and apple syrup

Beef stew with beer, oregano, roasted garlic and apple syrup

This cozy, old-fashioned beef stew is packed with flavour. Roast garlic and syrup add richness; beer adds a hint of bitterness and the fresh oregano a burst of herby fragrance.

The best way to serve the stew is with creamy mashed potatoes or thick, crispy homemade chips.

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Quantity: serves 4-6


1 kg stewing steak, cut into
4 tablespoons flour
60 g butter
2 tablespoons olive oil
2 onions, peeled and chopped
1 bay leaf
4 sprigs of fresh oregano
200 ml good beef stock
5 sun-dried tomatoes cut into strips
300 ml dark beer or stout
1 garlic bulb
4 tablespoons apple syrup or molasses


Preheat the oven to 180ºC.

Sprinkle the meat with salt, pepper and a little flour. Heat the butter in an ovenproof pan, add a tablespoon of oil and brow the meat in batches in an ovenproof casserole.

Add the onions and fry for about 2 minutes. Add the bay leaf, fresh oregano, the stock, sun-dried dried tomatoes and the beer. Place the pan in the oven with it's lid on.

Rub the garlic bulb with some oil and roast in the oven until it is completely soft (about 1 hour) let cool for 10 minutes and cut the top and squeeze the garlic flesh into a small bowl and mash with the apple syrup, stir into the stew and cook the stew for another 1½ hours this time with the casserole uncovered.

Serve the stew with homemade fries or mash potato.