
Ingredients
- 1 onion
- 2 carrots
- 1 parsnip
- ½ swede
- 200g mushrooms
- 450g stewing beef
- 250ml of ale
- Beef stock
- 2 Bay leaves
- 1 tsp dried allspice
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tbsp plain flour
- salt and pepper to taste
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 240mins
Cost Average budget
Preparation
Step 1
Roughly chop the onion and fry it in 1 tsp of vegetable oil or in spray oil.
Step 2
Chop the stewing beef into 1 inch chunks and coat it in the flour, allspice, rosemary,sage, and thyme. (It is easy to do this by putting all the dry ingredients into a freezer bag with the beef, seal the bag and shake.
Step 3
Place the coated meat into the pot with the onions and fry until the meat is sealed and starting to turn brown.
Step 4
Deglaze the pot by pouring the ale into the pot and allowing it to boil for a few seconds. Reduce the temperature to a low simmer.
Step 5
Peel and chop the carrots, parsnip and swede into 1 inch pieces and add to the pot. Stir to mix.
Step 6
Add Beef stock until it covers the vegetables.
Step 7
Quarter the mushrooms and add.
Step 8
Add the bay leaves.
Step 9
Place the lid on the pot and place in the oven at 150°C and cook for 4 hours.
Step 10
Check the stew and season to taste with salt and pepper.
Ensure your pot is suitable to be used on the hob and in the oven. I use a cast iron casserole pot.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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