Here is a hearty recipe to warm you up during a snowy and cold January. For this recipe, we use our Love Lane Imperial Stout to give it that super rich flavour.
To begin, chop the beef, carrots, onions, mushrooms and celery into medium to chunks. Next, heat some vegetable oil in large oven proof casserole dish. Separate the meat into small batches brown the meat in the pan. You can then leave the meat to rest while you cook off the vegetables. Start with the onions and cook until translucent. Add the rest of vegetables and garlic and and cook until browned. Then sprinkle over the flour and stir together before adding the meat and any juices back into the dish.
Time to add our faithful Imperial Stout. You can use the full can to ensure you have plenty of sauce for your stew. (If you like yours a thinner then you can add a little water.) Next, crumble in the stock cube and season with salt, pepper to taste, and a pinch of sugar. Add a tablespoon on tomato puree and a tablespoon of Worcester sauce. Finally, all a couple of sprigs of thyme before simmering.
The last step is to pop the lid onto your casserole dish and put in the oven for 2 1/2 at 160 degrees.
We recommend serving with mashed potato or mashed parsnip.
- 500g stewing beef
- 1 onion
- 5 carrots
- 1 pack mushrooms
- 2 stalks celery
- 440ml Love Lane Imperial Stout
- 2 garlic cloves
- 2 tbsp plain flour
- 1 beef stock cube
- A pinch of sugar
- 1 tbsp tomato paste
- 1 tbsp Worcester sauce
- 2 sprigs of thyme