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Locally Sourced Beef and Ale Stew
This mustard beery beef stew is slow cooked in the oven to produce a meal good enough for a dinner party. What's more, all the ingredients are locally sourced making it an ethical choice too!
Course
Main Course
Cuisine
British
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Servings
4
Calories
365
kcal
Author
Corina Blum
Ingredients
2
onions
diced
500
g
chuck steak
diced
1
tablespoon
plain flour
500
ml
dark beer
2
teaspoon
mustard
1
tablespoon
brown sugar
(optional)
Pinch
black pepper
Pinch
salt
parsley
or green carrot tops for garnish (optional)
Instructions
Preheat the oven to 140C
Fry the onion gently in a little oil for about 5 minutes until soft.
Coat the beef in the flour and add to the pan. Brown on all sides. Depending on the size of your pan you may need to do this in two stages.
Add the beer. Scrape the wooden spoon on the bottom of the pan to loosen any sticky bits. Bring to the boil.
Put the lid on the pan and transfer to the oven. Cook for 3 hours.
Stir in the mustard, season with salt and pepper. Add a little sugar if you think it needs it.
Serve with bread and roasted vegetables.
Notes
Nutritional information should be used as a guideline only.
Nutrition
Calories:
365
kcal
|
Carbohydrates:
14
g
|
Protein:
25
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Cholesterol:
85
mg
|
Sodium:
121
mg
|
Potassium:
541
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
20
IU
|
Vitamin C:
4
mg
|
Calcium:
35
mg
|
Iron:
2.9
mg