Beef Stew with Red Onions and Ale

 

2 pounds beef, cut in chunks

3 red onions, cut in half and then in slices

1-2 tablespoons flour

2 tablespoons butter

1 tablespoon olive oil

4 garlic cloves, thinly sliced

2 tablespoons tomato paste

1 teaspoons ground coriander 

1/2 teaspoon allspice 

2 cups beef stock

1 cup ale or beer (alcohol-free is fine)

1 rosemary sprig

3 carrots, cut in slices

1 tablespoon cider vinager

chopped parsley or chives, for garnish

1. dust the beef chunks with flour. Melt butter and olive oil, and brown beef from all sides. Season with salt and pepper. Set aside

2. in same pan, stir in onion slices, and cook until golden brown. Add garlic and carrot slices, and continue browning 

3. make a well in middle of onion/garlic/carrot mixture, add tomato paste, coriander and allspice. Stir until well combined.

4. Stir in stock, ale, 1 cup water, and rosemary sprig. Return beef to pot, and simmer, partly covered for 45 minutes. Check seasoning. Garnish with parsley or chives