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
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