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Member recipe

Beef Stew with Cheesy Croutons

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Serves 4

Classic Stew great for cold winter evenings

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  • 900g Stewing Steak, Cut into Chunks
  • 3 tbsp Plain Flour
  • 2 tbsp Olive Oil
  • 330ml Brown Ale
  • 25g Butter
  • 4 Onions, Sliced
  • 2 Sticks of Celery, Sliced
  • 4 Garlic Cloves, Whole
  • 1 tbsp Dark Brown Sugar
  • 1 tbsp Red Wine Vinegar
  • 100g Emmental Cheese, Finely Grated
  • 1 tbsp Mustard
  • 1 Baguette, Sliced Diagonally


    1. Season the flour and toss the beef in it. Heat 1 tbsp oil in a large casserole pan and and cook the beef until browned, remove the beef. splash a little of the ale into the pan and scrape off any crusty bits. pour this over the beef and wipe the pan clean.
    2. Add butter to clean pan and cook onions, celery and garlic for 10 minutes unitl soft and golden, add the sugar and vinegar and cook for another minute.
    3. Preheat oven to 170C/150C fan. return the beef to the pan and pour in the remaining beer, cover the pan, leaving a small gap for steam to escape and cook in the oven for 1hr 45mins
    4. For the croutons mix the cheese with the mustard, sprinkle a generous amount of cheese over the sliced bread. once the stew is cooked, season and top with the croutons, cook for a further 30 minutes uncovered until the croutons are golden and bubbling.

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