This is a recipe adapted from my Grandmothers recipe for Flemish beer stew. It originally comes from a 40s cook book and I’ve added more veggies and flavour. The deep, rich gravy paired with the succulent beef is perfect as a winter warmer. It’s a firm favourite in my house, served with crispy roasted potatoes. I hope you love this as much as I do.

Serves 6

Ingredients 

1kg beef chuck steak

2 onions, sliced

8 rashers of streaky bacon, chopped

1 1/2 tbsp flour

2 bottles of Newcastle Brown Ale

400g mushrooms

400g chantenay carrots

1 Small bay leaf

1 Clove of garlic

2 sprigs rosemary

1 tbsp sugar

1 tsp vinegar

Method 

Fry the bacon until crisp in a saucepan. Transfer to a casserole dish. 

Sauté the onions lightly in the bacon fat and add to the casserole dish. 

Cut the beef into 1 inch cubes and brown in the frying pan. 

Sprinkle flour over the browned meat and stir until it is absorbed. 

Turn off the heat and add the beer gradually, stirring constantly until blended. 

Add this to the casserole dish with the mushrooms, carrots, bay leaf, rosemary, sugar, vinegar and the garlic clove stuck on a toothpick so it’s easy to remove at the end. 

Stir and put in a preheated oven at either 180° for 2 hours or 120°C for six hours, or until meat is tender. Ideally the longer the better!! Great to do overnight!

Remove the bay leaf and garlic clove 

Serve with crispy roast potatoes and enjoy

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