Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot.
The original recipe mentioned using Guinness stout but we prefer using Voodoo Stout from our friends at Three Fiends Brewhouse - our local brewery, based right here in Meltham.
Voodoo Stout - is a rich, double chocolate, chilli stout brewed using UK hops. This beer is medium sweet and slightly bitter - and is a perfect match for this stew.
“Sweet, slow-cooked melty carrots and beautifully tender meat - comfort in a pot!"
Ingredients:
2 tbsp vegetable oil
1 kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500 ml bottle of Three Fiends Voodoo Stout (or a 500 ml can of Guinness)
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Serve with potatoes (mashed or roast) and steamed green beans.
Serves: 4
Method:
1. Heat oven to 160°C/140°C fan/gas 3.
2. Heat the oil in a large lidded casserole dish, brown the meat really well in batches, then set aside.
3. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir.
4. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
5. Cover with a lid and place in the oven for about 2 1/2 hours until the meat is really tender.
6. Remove from the oven and allow the stew to stand for 5 minutes before serving.
Serve with potatoes (mashed or roast) and steamed green beans.
Top tip: the stew can be chilled and frozen for up to 3 months. Simply defrost completely before reheating until piping hot.
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