Beef and Black Stew

Its official autumn, and its time for the rich and hearty stews. This recipe was inspired by a post on another blog for Beef and Stout Stew Recipe. It looked awesome and fancied giving it a go, making a few adjustments here and there. In particular, I did this all in the crockpot.

Ingredients

  • 475g beef
  • Carrots
  • Onion
  • Celery
  • Mushrooms
  • Garlic
  • Tomato purée
  • Mustard
  • 3 beef stockpots
  • Honey
  • Basil
  • Thyme

For the stout, I used a beer from the local Lancaster Brewery. Lancaster Black. This brewer has a varied of good beers, and Lancaster Blonde is one of my favourite session ales on the rare occasions that I get out for a beer. It says on the back, that its a smokey malt with a hint of chocolate and coffee. Perfect for this recipe.

Method

Chop the meat and vegetables in to chunks. Place in the slow cooker. Add the seasoning, mustard and stockpots. Pour in the ale and set to cook for four hours on high. I use the high setting to ensure that the alcohol boils off, any booze left in the stew will give it a bitter tang that won’t go down very well at the dining table.

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