Another British classic. Probably one of the easiest ever stews. And absolutely delicious! Made this for hubby after a hard days graft fitting the new bathroom and he certainly wasn’t disappointed!
- 15g butter
- 1tbsp vegetable oil
- 800g stewing steak, cut into 5cm cubes
- 2 medium onions, sliced
- 200g button mushrooms, halved
- Salt and pepper
- 2tbsp plain flour
- 300ml or one can of Guinness
- 2 bay leaves
- 1tsp soft dark brown sugar
- Heat the butter in a large flameproof casserole dish
- Cook the meat for 10 minutes or until brown all over
- Remove the meat from the dish with a slotted spoon and set aside
- Add the onions and mushrooms and fry until soft
- Season to taste, add the flour and stir until the flour absorbs the fat
- Return the meat to the pan.
- Pour in the stout and add the bay leaves and sugar. Stir well
- Cover and cook in a preheated oven at 180c/160c fan/gas mark 4 for about 2.5hours or until the meat is tender. Stirring half way.
Serve with potato dauphinoise, carrots and courgettes sautéed in butter and brown sugar. Yum.
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