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Member recipe

Beef in Stout

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Serves 4

A succulent beef stew

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  • 2 tablespoons oil
  • 1kg Chuck steak, trim off any fat, cut into 1"cubes
  • Flour for coating
  • Salt & fresh ground pepper
  • 1 large onion, peeled and finely chopped
  • 4 celery stalks, scrubbed and chopped
  • 2 large carrots, peeled and sliced
  • 300ml sweet stout
  • 1x5ml spoon vinegar
  • 1 bouquet garni
  • freshly chopped parsley to garnish


    1. Heat oil in a flameproof casserole. Coat steak in seasoned flour and brown on all sides in hot oil, remove and keep warm
    2. Add vegetables to casserole and cook for 5 minutes or until lightly coloured
    3. Return meat to casserole, stir in stout, vinegar and bouquet garni
    4. cove and transfer to a warm oven (160 C/325 F/gas mark 3
    5. Cook for 2-2.5 hours or until meat is tender (stir in a little water if becomes dry during the cooking).
    6. remove bouquet garni, adjust seasoning. Sprinkle with chopped parsley

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15th Jul, 2010
A wholesome autumn/winter dish suitable for the family or friends around for dinner
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