Dungarvan Brewing Company's Black Rock Stout is perfect for slow cooking. I love this stew: it's wholesome, healthy and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour. Best of all, it is brewed in Dungarvan.
- 1kg of diced beef
- 2 onions, peeled and chopped
- 1 or 2 cloves of garlic
- 1 heaped tablespoon of plain flour
- 1 bottle of Stout
- A bay leaf and a sprig of thyme
- 4 carrots, peeled and diced
- 1 dessert spoon of redcurrant jelly
- Olive oil
I love this stew: it's wholesome, healthy and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour.
- Start off by browning the meat in batches in a large frying pan. Be careful not to overcrowd the pan, as the beef will begin to stew and you won't get a good deep colour in your stew.
- Heat some olive oil in a casserole dish, and add the onions and garlic and sweat for 7/8 minutes over a gentle heat. Add the beef to the casserole, and stir in the flour; cook, stirring for a minute.
- Next, add the Stout along with the herbs.
- Bring to simmering point and transfer to a preheated oven at 150C and cook for 1.5 hours. Add in the diced carrots and cook for a further hour.
- Stir in the redcurrant jelly and season with salt and pepper to taste.