Beef & Cornish stout with carrots

2 tbspns oil

1kg/2lb 4oz Lobbs Farm Shop stewing beef, cut into large chunks

1 onion – roughly chopped

10 carrots – cut into large chunks

2 tbspn plain flour

500ml Wooden Hand Brewery stout

1 Kallo beef stock cube

pinch castor sugar

3 bay leaves

1 large thyme spring

fresh parsley – chopped

Heat the oven to 160°C/140°C fan/Gas 3

Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.

Add the onion & carrots to the dish, give them a good browning, then scatter over the flour & stir.

Tip the meat & any juices back into the dish & give it a good stir.

Pour over the stout & crumble in the stock cube.

Season the stew with salt, pepper & a pinch of sugar. Add the bay leaves & thyme sprig & bring everything to a simmer.

Cover with a lid & place in the oven for about 2½ hours until the meat is really tender.

Leave the stew to settle a little then serve with mash & sprinkle with chopped parsley

The stew can be chilled & frozen for up to 3 months – defrost completely before reheating until piping hot.

This dish is also suitable for cooking in a slow cooker

1 Comment (+add yours?)

  1. Trackback: Brrrr…. « Lobbs Farm Shop

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