Saltaire Brewery Triple Choc Beef Stew | Recipe

Now don’t worry if you can’t get hold of Saltaire Brewery‘s Triple Choc stout, a similar chocolatey stout will do. We’ve also previously made this stew with wine if you that’s what you prefer. But the chocolatey beer makes it very luxurious and delicious. I’d recommend trying it if you can!

Saltaire Brewery Triple Choc Beef Stew

A warming, comforting dinner.

 Course Main Course

 Cuisine English

 Prep Time 20 minutes

 Cook Time 3 hours

 Servings 6 people

Ingredients

  • 1 Kg of Beef
  • 5 tbsp Plain flour or 2-3 tbsp of corn flour
  • 50 g Salted butter
  • 2 White onions chopped finely
  • 2 Large carrots chopped roughly
  • ½ Swede chopped roughly
  • 1 Large leek chopped roughly
  • Lots of ground pepper
  • Salt
  • 2 Beef stock cubes made into a pint of stock
  • 400 ml Saltaire Brewery Triple Choc Beer or similar
  • Your choice of accompaniment Bread, potatoes, rice, etc.

Instructions

  1. Cover the meat with flour and pepper, then fry in a casserole dish in oil until brown (sealed), remove from the pan and put to one side in a bowl.
  2. In the same pan, fry the chopped onions and leeks together in butter, then add meat when soft. You can put a lid over to help the softening process, make sure they don’t brown as it’ll change the taste, keep the heat fairly low.
  3. Add the beer, hot stock, carrots and swede into the same pot make sure everything is covered with liquid. Try to only just cover the ingredients otherwise you’ll have to spend a long time boiling off the water (prioritise beer over stock).
  4. Bring to a simmer, cook for about 30-40 mins with the lid on.
  5. After this time take the lid off and simmer for 2-3 hrs to reduce, stirring occasionally (every 15 mins or so). The longer you leave it the more water that will come off and the better it will taste.
  6. The chocolatey beer is quite sweet, when you get to the end taste and add salt until the edge is taken off.
  7. Serve in bowls with bread or your other accompaniment. Sometimes we have mash, other times chips! Whatever you fancy.

This recipe is easily amendable to what veg you have available. But I would definitely say use potatoes as an accompaniment rather than adding in as they disintegrate quite a lot. If you are going to add mushrooms in add them in when you add the beer/stock/etc. You could also make dumplings, something I must admit we rarely do. But I imagine some cheesy dumplings would go really well with this stew.

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