Prep 30 mins
Cook 2 hrs
A stew that dates from the 19th century, when it was often made with porter, a dark brown ale which, like stout, produces a fine dark gravy.
- 2 lbs stewing beef, cubed
- 1 tablespoon oil
- 1 tablespoon butter
- 2 onions, sliced
- 2 tablespoons flour
- salt and black pepper
- 2 carrots, sliced
- 1⁄2 pint stout beer
- 1 teaspoon soft brown sugar
- chopped fresh parsley (to garnish)
- Heat the oil and butter in a large saucepan and cook the meat until lightly browned. Remove browned meat and set aside.
- Add the onions and fry until softened. Stir in the flour and seasoning, then return the meat to the saucepan with the carrots, stout and sugar.
- Stir well and bring to the boil, then cover and let simmer gently for 2 to 2 1/2 hours or until the meat is tender. Serve garnished with chopped parsley and accompanied by mashed potatoes and a green vegetable.
- Alternatively, this dish can be cooked in the oven at 350*F or Mark 4 for the same length of time.