Rich Beef Stew - Fiver Feeds

Rich Beef Stew

How to make beef stew rich on a tight budget – that is the question. And here is the answer… Alcohol, or more specifically, stout or red wine. Stout is definitely the cheaper option out of the two, because to get a rich red wine flavour, you really to use a good quality bottle, but half a can of a reasonable quality stout won’t set you back too much at all. If you want to bulk it out, add more of the inexpensive ingredients, but if you want more beef, it goes without saying that you’re going to have to spend a few more quid.

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Rich Beef Stew

Prep Time:

3hrs 30mins

Serving:

Serves 4 People

Cost:

£1.25 per Person

Difficulty:

Easy

  • Ingredients

    2tbsp Vegetable Oil
    400g Braising Steak Cut into Chunks
    1tbsp Flour
    2 Large Onions Finely Sliced
    250g Carrots Cut into Chunks
    190g Closed Cup Mushrooms Quartered or Cut into Slices
    600ml Beef Stock
    220ml Stout/Guiness
    Leaves from a Few Sprigs of Fresh Thyme
    Salt and Pepper
    Handful of Flat Leaf Parsley Finely Chopped

How to Cook

1. Put the flour in a large bowl and season with salt and pepper. Add the chunks of braising steak and toss until they’re all covered.

2. Heat the half the oil in a large stock pot and fry the beef in batches until browned. Remove from the heat and keep to one side.

3. Heat the remaining oil and cooking the onion with a little salt until soft (this should take about 4 minutes). Remove from the pan and keep to one side.

4. Repeat the process with the mushrooms (seasoned with some salt and pepper), and then return the beef and onions to the pan along with the carrots and thyme. Fry everything together for a minute before pouring in the stock and the stout.

5. Bring to the boil, then cover and keep on a low simmer for 2 and a half hours, or until the beef is tender. Add extra seasoning if required.

6. Serve in bowls sprinkled with your chopped parsley and with crusty bread or mashed potatoes on the side.



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