April 20, 2016
Recipe by Phil Vickery
This is a great winter dish and it’s so easy to cook. Just simmer and thicken, and there’s no need to worry about oven temperatures or sealing the meat.
1Place the beef, stock cube, water, beer, carrot, onion, sugar, salt, pepper and tomato purée into a saucepan and bring to the boil. Turn the heat down and barely simmer, partly covered, for 2–2 1⁄2 hours. start timer
2Keep checking the meat and do not overcook it or it will be dry and stringy. You may need to occasionally top up the liquid with a little extra boiling water to keep the meat covered.
3Preheat the grill to its highest setting.
4Brush olive oil over the mushrooms and season well with salt and pepper.
5Grill for 15 minutes to dry out the mushrooms. start timer
6Cut into 5mm (1⁄4in) slices and reserve.
7Mix the flour and softened butter together.
8Once the meat is tender, and the stock has reduced somewhat, stir in the flour and butter paste, and the stew will thicken nicely. If it ends up too thick, add a little water.
9Once thickened, stir in the cooked mushrooms and warm through.
10Serve with plenty of mashed potatoes and a few roasted parsnips.
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