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Beef in Stout

Photo of Beef in Stout

Olive oil

500g - 750g stewing beef in chunks
1 onion, chopped or sliced
2 sticks celery, diced roughly
2 large flat mushrooms
250g - 350g Chantenay carrots (whole unless really large, in which case chop into large chunks)
2 tbsps plain flour
500ml stout or Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
Sprig of thyme (or dried thyme)

Serves 4

1. Heat the oven to 160°C/Gas Mark 3. Heat the oil in a large, oven proof casserole dish and brown the meat well in batches, then set aside.

2. Add the onion, celery and carrots to the dish and cook for 3-4 mins. Add the mushrooms and cook for a further minute or so. Scatter over the flour and stir.

3. Tip the meat and juices back into the dish and stir. Pour in the stout and crumble in the stock cube and sugar. Season with salt and pepper. Add the herbs and stir everything together and bring to simmering point.

4. Place the lid on and put in the oven for about 2½ hours stirring every now and then until the meat is really tender.

5. You can eat this straight away or freeze. It would go well with creamy mash and some green vegetables.

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