MUNCH RATING: 5/5
This is a really tasty stew and I made a huge batch of it so I could freeze some portions. It tastes even better the next day/reheated.
Next time I’ll try cooking it in my slow cooker.
- Serves: 4-6
- You will need: a large ovenproof casserole dish
- Oven temperature: Gas mark 3/325°F/170°C
- Prep time: 30 minutes
- Cook time: 2 - 2½ hours
- 1.3kg (3lb) braising steak (chuck & blade) or beef brisket, cut into large cubes
- 50g (2oz) butter
- 1 Tablespoon oil
- 3 large onions, sliced
- 4 cloves garlic, crushed
- salt and pepper
- 2 level Tablespoons flour
- 1 level Tablespoon soft brown sugar
- 300ml (½ pint) beef stock
- 450ml (¾ pint) brown ale (such as Newcastle Brown Ale)
- 1 Tablespoon wine vinegar
- bouquet garnis (parsley stalks and tarragon wrapped in a bay leaf)
- 2 bay leaves
- Preheat oven to Gas mark 3/325°F/170°C.
- Melt the butter in a heavy based pan and add the oil.
- Fry the beef quickly on all sides, in batches. Remove from the pan and set aside.
- Reduce the heat and add the onions and garlic, cook until golden brown.
- Push the onions to one side, then add the flour and sugar and cook to colour the roux.
- Return the beef to the pan, then stir in the stock a little bit at a time. Add the vinegar and brown ale and bring to the boil.
- Add the bouquet garni and bay leaves and season with salt and pepper.
- Cover with damp greaseproof paper and a lid and cook in the oven for 2-2½ hours.
- This stew is great with added carrots too as they become really sweet and tender. I cut them into 1 inch triangular wedge chunks and add them after the onions have become golden brown.