- 550g braising beef
- 1 onion, chopped
- 2 parsnips , roughly chopped
- 2 carrots, sliced lengthways and roughly chopped
- 500ml bottle of Iron Bridge Amber Ale
- 250ml hot beef stock
- 3 tablespoons tomato puree
- 2 teaspoons wholegrain mustard
- 4 tablespoons of flour
- 2 teaspoons brown sugar
- Sea salt and freshly ground pepper to season
|Prep Time||25 minutes|
|Cooking Time||about 5 hours on low|
Tip: it is great to use a cheaper cut of beef- as it is slow cooked to bring out the best flavours and tenderises the meat.
- Cut the beef into 3cm cubes and trim off any fat, place into a hot pan and brown it in a little olive oil, then set aside.
- Add a little more oil, then fry the onion, carrot and parsnip until browned, then add the meat back in, along with the flour, mustard, tomato purée and sugar. Give it all a good stir around so the meat is nicely covered, then add the bottle of Iron Bridge and beef stock. Season generously with salt and pepper.
- Depending on the thickness of the sauce you might want to add a touch more flour (sprinkle it in so you don’t end up with blobs of flour in your stew), it won’t get a lot thicker whilst slow cooking.
- Place it all in the oven, then cook at 100 degrees Celcius for 4 hours
- Taste for seasoning once complete and to if off with a bit of fresh parsley if you have it in the fridge/ our out in the garden.
- Serve with a crusty roll/ bread. I choose O’Donnells round little crusty rolls or a loaf of fresh O’Sullivans bread- as these are my 2 local bakeries.
Enjoy- and why not pour yourself a glass of cool, refreshing Iron Bridge after all that slaving over the hot stove.
Cheers & compliments to the chef.