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.

Ingredients

  • 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

Method

I love this stew: it's wholesome, healthy and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour.

  1. 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.
  2. 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.
  3. Next, add the Stout along with the herbs.
  4. 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.
  5. Stir in the redcurrant jelly and season with salt and pepper to taste.