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Gloucester beef stew
prep time:
cooking time: 3 hours
serves: 6-8
season: Winter
ingredients:
|
2 kg Diced Gloucester beef shin or neck 100 g or 3 1/2 oz plain flour salt and black pepper 30 g or 1 oz Beef dripping or lard 2 Onions, sliced 6 Potatoes, quartered |
2 X 400 ml cans Irish Stout Bay leaves, thyme leaves and parsley stalks 250 g Mixed fresh mushrooms, roughly chopped |
| This recipe warms the heart: a simple, delicious classic in which the beef is cooked slowly with stout. Inexpensive cuts of stewing steak - such as shin or neck - are melting tender when cooked; the flavour of really good meat, like that of our mature old-fashioned Gloucester, shines through. | |
1 | Gently fry the onions in the fat until golden |
2 | Toss the beef in the flour with plenty of salt and pepper, and brown it in the pan in batches, to seal and caremalize. |
3 | Add the stout, with a little water if necessary, herbs and seasoning. |
4 | Bring it to the boil, then reduce the heat to a very gentle simmer. Cook for three hours or until tender. |
5 | After two hours, toss the mushrooms in a little butter until their juices have evaporated, then add to the casserole for the remaining cooking time. |
6 | Serve with mashed potato to mop up the juices - or dumplings. |
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