Beef and Beer Vegetable Hotpot

Ingredients (serves 4)

• 1/4 cup plain flour
• 750g diced beef chuck steak
• 1/4 cup olive oil
• 2 garlic cloves, crushed
• 1 leek, trimmed, halved, washed, cut into 1cm-thick slices
• 3 parsnips, peeled, halved, cut into 5cm lengths
• 2 carrots, peeled, halved, cut into 5cm lengths
• 2 celery stalks, sliced
• 1 bouquet garni (see note)
• 1 cup beef stock
• 375ml bottle lager beer

Method

1. Preheat oven to 160°C/140°C fan-forced. Place flour and beef in a bowl. Toss to coat. Remove beef from bowl, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy-based, flameproof casserole dish over high heat. Add half the beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef.
2. Heat remaining oil in dish over medium heat. Add garlic and leek. Cook, stirring, for 3 to 4 minutes or until leek is tender. Return beef to dish. Add parsnip, carrot, celery, bouquet garni, stock and beer. Cover dish. Bring to the boil. Transfer dish to oven. Bake for 2 hours or until meat is tender.
3. Remove lid. Cook, uncovered for 40 minutes or until sauce has thickened. Serve.