Beef Stew Filling

Method

1. Brown beef in batches.
2. Soften chopped vegetables, add garlic and purée, cook 1 minute.
3. Stir in flour for 2 minutes, then beer gradually, scraping the pan.
4. Add stock, beef and herbs.
5. Cover and braise at 140°C fan for 3–4 hours until tender.
6. Remove lid near end to thicken.
7. Remove herb stalks and bay leaves.
8. For pie, reduce to a thick filling then cool.