Beef and stout stew
Beef braised three hours in dark stout with onion and root vegetables.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pat the beef dry, season it and dust it with flour on all sides.
Brown the meat in batches in hot oil to a dark crust and lift it out.
Soften the onion in the same fat, add the tomato paste and cook it three minutes.
Pour in the stout, bring it up and scrape everything caught on the bottom; that is where the flavour is.
Return the meat, add the stock, thyme and bay and braise covered at 160 °C for two hours.
Add the carrot, parsnip and potato and braise forty-five minutes more.
Stir in the honey, taste for the balance against the bitterness and serve with soda bread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.