Beef ‘n Beer with Peppers

Beef n' Beer with Peppers, online cooking, cooking with hirsch, easy cooking , fathersday special, fathers day meal.

Hearty, healthy, and warming! Beef ‘n Beer with Peppers perfect for sharing with people you love; or you can eat some of the meat, and freeze the remainder for another meal.
Serves 6 – 8


  • Beef:
  • 60 ml sunflower oil
  • 2 kg stewing beef, such as chuck, topside, thick flank, or neck of beef, cut into 5 cm x 5 cm cubes
  • 2 onions, peeled, and roughly chopped
  • 3 carrots, peeled, and roughly chopped
  • 2 sticks celery, sliced 1 bay leaf
  • 2 red peppers, deseeded, and cut into strips
  • 1 orange or yellow pepper, deseeded and cut into strips
  • 750 ml stout or Guinness (1 x bottle/can)
  • Freshly chopped parsley for garnishing
  • Polenta:
  • 500 g polenta
  • 500 ml water
  • 30 g butter (60 ml)
  • 100 ml low-fat cream
  • 45 g freshly grated
  • Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Dash of ground nutmeg
  • Red Cabbage:
  • 30 ml olive oil
  • 1 red cabbage, shredded
  • 60 ml sultanas
  • 60 ml balsamic vinegar
  • 15 ml brown sugar
  • 1 ml ground cinnamon


  1.  Beef: Heat the oil in a large-sized saucepan; brown the cubes of beef in batches, just sufficient to cover the
    bottom of the pan. Remove from the pan and set aside; continue until all the meat is browned.
  2. Sauté the onions until translucent. Add in the carrots and celery, and cook a further 6 – 8 minutes.
  3. Add the bay leaf and peppers, and the stout or Guinness.
  4. Return the meat to the pan.
  5.  Turn the heat down to simmer and cook gently for 2½ – 3 hours.
  6. Alternatively, place in a casserole dish with a lid, and cook at 160ºC/140ºC fan/Gas mark 3 for 2½ – 3 hours. Remove the lid; cook a further 20 – 30 minutes.
  7.  Another option is to cook in the slow cooker for 5½ – 6 hours, but remove the meat, and add the liquid to a
    saucepan. Either boil to reduce, or thicken with a paste of cornflour and water. Return the meat to the sauce.
  8. Red Cabbage: Heat 30 ml olive oil in a large frying pan. Toss in the cabbage, and stir-fry quickly for 5 minutes.
  9. Stir in the sultanas, balsamic vinegar, brown sugar and cinnamon. Season to taste.
  10.  Polenta: Cook the polenta according to directions on the bag.
  11.  When cooked, add in butter, cream, Parmesan cheese, and seasoning.
  12.  Add a dash of nutmeg to the polenta.
  13. To Serve: Place a little polenta, cabbage and beef on the plate. Top with peppers. Garnish with chopped fresh parsley

Remember to grab your kitchen essentials here. Stay tuned to our blog for exciting recipes, networking sessions, product knowledge and much more.