This recipe, is a one pot beef stew, slow cooked in a stout beer with plenty of wholesome vegetables. It’s a heartwarming meal, with deep rich flavours, perfect for those cold winter evenings.
1 kg forequarter stewing beef cut into chunky pieces
2 tbsp olive oil
Flour for dusting meat
10 small pickling onions peeled
4 large garlic cloves chopped
3 large carrots peeled and cut into rounds
500 ml stout beer
250 ml beef stock
1 tin of chopped tomatoes
2 tbsp tomato paste
3 tbsp Worcestershire sauce
1 tbsp brown sugar
1 1/2 cups frozen peas
1 tin barlotti beans drained
6 sprigs of fresh thyme ( stalks removed)
2 sprigs of fresh Rosemary finely chopped
Freshly ground salt and pepper
Heat the olive oil in a large heavy based pot, dust the beef pieces with flour and brown on both sides
Add the onions, garlic, carrots and seasoning and fry for a further minute or two.
Pour in the stout, stock, tin of tomatoes, tomato paste and Worcestershire sauce.
Add the sugar, thyme and rosemary.
Cover with the lid and simmer for 2 hours until the meat is tender.
Add the peas and barlotti beans and allow to cook for a further 10 mins.
Serve immediately with creamy mashed potatoes.
