Braised Beef with Dark Beer

This is super simple dish but you need about 2 hours cooking time – however, prep time is not long only about 15 minutes or so. And while it is simmering away; you can do some other things you need to do.

1 kg diced beef
1 bottle dark beer – I use Monteith's
1 large onion, sliced
½ cup all purpose flour
Salt & pepper
Canola oil to fry

Heat the oil in the casserole over medium heat. Add salt & pepper to the flour – you can do it in plastic bag or in a bowl. Dredge the beef in the flour mixture - shake off excess flour and fry until brown on all sides, drain on paper towel lined plate and set aside. In the same casserole, scrape all the brown bits and set aside with the beef – add more oil and fry the onion until soft and opaque. Return the beef to the casserole - add beer and bring to the boil. Place the lid on the casserole and reduce the heat so that it simmers gently. Leave to simmer for 1 1/2 hours or more, stir from time to time so the flour does not stick to the bottom of the casserole – until the beef is tender. Add more seasoning if needed. Serve warm over creamy mashed potato and steamed carrots and beans.

On Canola Oil – I have read the newspaper the other day about how some people believe that you should not consume canola oil because it was used to make mustard gas! I have heard a lot of food myths before but this one is new to me. I use canola oil a lot – it’s bland so it’s good for variety of dishes and it’s low in saturated fat – good for me as my cholesterol is a tad on the higher side.