Mon, 9 November 2020
Filling:
2lbs/900g stewing beef-diced
1 large onion-diced finely
3 cloves garlic crushed
8-10 chestnut mushrooms
2 carrots-diced into small cubes
1 teaspoon tomato puree
2oz/50g plain flour
300ml/½ pint ale
300ml/½ pint beef stock
3floz/75ml cream
1 teaspoon paprika
Bunch Parsley
Salt and pepper
Get a heavy casserole and fry off the meat until lightly browned. Season well at this stage with salt and pepper.
Next add in the onion, carrots, garlic and mushrooms and cook gently until lightly glazed.
add the tomato puree, paprika and flour and cook for a few minutes until the flour has coated everything in the pot and indeed dried up any of the cooking juices.
Now add the ale, bay leaves, cream and approximately ¾ all the beef stock.
Bring back to the boil and then allow to simmer for approximately 1 ½-2 hours, adding additional stock as required.
Serve immediately with boiled rice of some creamy mashed potatoes.
Edward’s Top Tips:
Once the mixture has come to the boil Feel free to cook this dish in a large casserole dish in an oven set to 170C/325F/Gas Mark 3
