Cooking with beer pt.2

The weather is freezing again, but never fear, the Commercial Room can help warm you up with a recipe for a quick stew.

If you haven't got 3 or 4 hours to cook your perfect stew, then this 'quick' recipe will have you eating a delicious beery stew in under an hour and a half.

For 2 generous servings you will need:

• Diced stewing steak
• 1 small swede
• 3 medium carrots
• 1 parsnip
• 1 medium leek
• 1 white onion
• 1 red onion
• 5 new potatoes (cut in half)
• Salt & pepper
• Worcester sauce
• 1 tsp plain flour
• Beef stock cube
• 1 bottle of Coles Family Brewery 'Cwrw Blasus'
• 1 tsp sugar
• 1/2 tsp herbs de Provence
• 1/2 pint of boiling water
• 1 oz butter



Photo - Paul Evans

Preparation time: 15 minutes

Cooking time: 1 hour

Method:

1. Dice the vegetables into small pieces & set aside.
2. Add the butter to a large saucepan and melt over a medium heat.
3. Add the beef, turn the heat to high and fry until the meat begins to brown.
4. Splash in some Worcester sauce, season the meat with salt & pepper and stir well.
5. Crumble in the stock cube, add the herbs and flour and stir until the meat is well coated.
6. Pour in the bottle of beer, add the sugar and bring to the boil.
7. Add the vegetables and the boiling water, reduce the heat, cover and simmer for 1 hour until the vegetables are soft and the meat is tender.
8. Ladle into deep bowls and serve with a crusty roll. 
9. Enjoy!



Photo - Paul Evans