A Keeper : Beef Stout Stew

Remember the post I did a couple of days ago on Yorkshire pudding? I knew after posting that I had to post the recipe of my favourite stew to have the pud with. I’ve made a few stews but I feel that this one is definitely a keeper.

I don’t know if it’s the stout, but somehow. It does make the stew yummier. Might be in my head. haha (My Mr loves stout!) In saying that, I’m sure it will be fine if you leave the stout out and just use more stock. It’s just one of those stews that you can put all your favourite ingredients in it and it will turn out great! Although it takes a really long time to cook, it is crucial just so the flavours will develop and you will get the thick and lucious gravy! The waiting time is worth it!

There are many things you could have with a stew. Besides the yorkshire pudding, one of my other favourite sides to go with a stew is a good mash. I made parmesan mash with this beef stew. And it was P-E-R-F-E-C-T! (:

So what is the favourite thing you like to go with your stew? SHARE! (:

Beef Stout Stew (Serves 6 or freezes well)

Ingredients :

1.2kg gravy beef, cut into 3cm pieces (can use chuck as well)

1/4 cup plain flour, seasoned with salt and pepper

1/4 cup olive oil

2 celery stalks, cut into chunks

3 carrots, cut into chunks

1 big onion, cut into wedges

4 cloves garlic, chopped finely

6 small eschalots

8 mushrooms, cut into quarters

2 tbs tomato paste

2 cups beef stock

1 cup stout

2 bay leaves

Steps :

1. Lightly dust the meat with the flour, shake off and reserve the excess. Heat 2 tbs of olive oil in a casserole dish/claypot on medium-high heat and pan dry the beef in batches until browned all over. Remove and set aside.

2. Reduce heat to medium and heat the rest of the oil, adding the onion, garlic, celery and carrot. Cook, stirring for 3-4minutes until tender. Add the tomato paste and the rest of the flour and stir for a further minute.

3. Add the stout, beef stock and bay leaves and stir till well combined. Bring to a simmer, cover and allow it to cook over low heat for 1hr. (Stirring every half hour just to make sure nothing is stuck at the bottom)

4. Add the mushrooms and eschalots and cover and cook for a further 1 1/2hrs or until the meat is soft and tender and the sauce is rich and thick. (Stirring every 30mins)

Serve with a side of your choice! (: ENJOY!