Instructions:
-
Heat olive oil in a large pot over high heat. Dry the beef using paper towels, season with salt and pepper, then brown in batches. Set aside.
-
If needed, add more oil to the pot. Sauté onion and garlic for 2 minutes.
-
Introduce carrots and celery, and cook until onions turn translucent.
-
Mix in flour gradually, then pour in beef broth while stirring continuously.
-
Incorporate the beer/wine, water, tomato paste, bay leaves, and thyme. Return the beef to the pot.
-
Cover and let it simmer on medium-low heat for around 1 hour 15 minutes, or until the beef softens.
-
Add potatoes and peas, continuing to simmer for another 20 minutes without the lid. Introduce the cooked mushrooms in the last 5 minutes.
-
Once the beef and potatoes are tender, adjust seasoning, garnish with parsley, and serve with crusty bread or garlic bread.
Buttery Mushrooms (Optional):
-
In a skillet, melt butter over medium-high heat. Add mushrooms, cooking until browned. Season with salt and pepper.
Notes:
Continue reading notes on the next page
LIRE LA SUITE..