Ingredients:
-2lbs of beef cubes for stew
-1 drizzle of olive oil
-1 onion
-2 cups of black beer
-2 cups of beef broth
-1 cup of chopped leeks
-2 carrots cut in slices of about 2 centimeters
-2 white potatoes, cut into large cubes
-1 tsp. finely chopped garlic
2 tbsp of Firebarns Bacon
-3 tbsp of flour
2 sprigs rosemary
Salt and pepper to taste
Green onions to serve
Serve with baguette and sprinkle with green onions
Preparation:
In a large saucepan, brown the beef cubes in two parts in olive oil. When the cubes start to brown on both sides, remove from the pan and set aside.
In the same pan, fry the onion, garlic and leeks for 2 to 3 minutes and add the flour. Deglaze with black beer, add potatoes, carrots, beef broth and Firebarns Bacon. Add 2 sprigs of rosemary, salt and pepper and cover. Simmer over low heat for 2 1/2 hours.