Slow Cooked Iron Bridge Beef Hot Pot

Written by admin on 8th September 2016


  • 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
 Serves 4
 Difficulty Easy
 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.iron-bridge


  1. 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.
  2. 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.
  3. 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.
  4. Place it all in the oven, then cook at 100 degrees Celcius for 4 hours 


  5. 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.
  6. 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.

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