Eunice Power - Outside Catering Company, Waterford, Ireland.

Wednesday, April 13, 2011

Beef And Blackrock Stew

Dungarvan brewing companies Black Rock Stout is perfect for slow cooking, I love this stew, its wholesome healthy, and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour and best of all it's brewed in Dungarvan

1kg of diced beef
2 onions peeled and chopped
1 or 2 cloves of garlic
1 heaped table spoon of plain flour
1 Bottle of Blackrock stout
A bay leaf and a sprig of thyme
4 carrots, peeled and diced
1 dessert spoon of redcurrant jelly
Olive oil
  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, 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 Black Rock stout along with the herbs.
  3. 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.
  4. Stir in the redcurrant jelly, season with salt and pepper to taste.