Beef and stout stew.
Recipe by David Le Mottee
1 onion, sliced
2 tablespoons of olive oil
3lb of stewing stake, cut into chunks
4 tablespoons of plain flour
2 bay leanes
1lb of carrots, chopped
1pt of beef stock
440ml tin of stout
2 teaspoons of english mustard
Prep. Time → 15 min min
Cook Time → 1hr 30min min
1. Preheart the oven to 180.
Fry the onions in 1 tablespoon of oil in a large flame-proof
casserole dish for 5 minutes untill soft.
2. Coat the steak in the flour, shaking off any excess.
Add to the casserole and fry until browned all over.
Stir in the bay leaves, carrots, stock and stout.
3. Cover and cook for 1 hour.
Take off the lid and cook for a further 30 minutes.
Stir in the mustard before serving.
main courses November 23, 2011 09:10
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