Here's an awesome braised beer recipe
1 kg lean chuck or blade steak, trimmed of visible fat, cut into large cubes
freshly ground black pepper
1½ tablespoons olive oil
1 large onion, chopped
2 large carrots, peeled, cut into chunks
2 medium parsnips, peeled, cut into chunks
4 garlic cloves, crushed
1 tablespoon fresh thyme leaves
½ cup dry red wine
400-g can diced tomatoes
2 tablespoons tomato paste
1 cup reduced-salt chicken stock
200 g mushrooms, sliced
1 cup frozen green peas
¼ cup chopped fresh parsley
low-GI rice or macaroni, to serve
green beans, to serve
Directions
Sprinkle beef with black pepper. Heat 1 tablespoon of the oil in a large saucepan and brown meat in 2 to 3 batches, transferring meat to a plate.
Add remaining oil to the pot and add onion, carrots and parsnips and cook, stirring for 5 minutes. Add garlic and thyme, cook 1 minute. Add wine and stir to scrape up the bits from the pot and then return beef to pan with tomatoes, tomato paste and stock. Stir and bring to the boil. Cover and simmer for 1½ hours.
Stir and add mushrooms and cook for another ½ hour. In the last 5 minutes of cooking time, stir in peas. Add parsley and serve.
Serve with a small serve of rice or macaroni and steamed green beans.
