WINTER BEEF, BEER AND SPELT STEW
SERVES 6
INGREDIENTS
- 2 tbsp oil, for frying
- 1kg chuck beef
- 2 large carrots
- 1 large onion
- 2 sticks of celery
- 3 sprigs of rosemary, stalks discarded
- 3 sprigs of thyme, stalks discarded
- 500ml stout
- 1 x 400g tin plum tomatoes
- Beef stock
- Salt and cracked black pepper
- 100g Sharpham Park pearled spelt
- 200g chanterelle carrots
TO SERVE
- Kale
- Small bunch of parsley
METHOD
- Heat a little oil in a large frying pan, and in small batches, brown off the beef and place in a large casserole dish.
- Dice the carrots, onion and celery, and finely chop the herbs and fry in a little more oil for 10 minutes until softened. Add the vegetables to the beef.
- Deglaze the frying pan with a little stout before pouring the remaining beer into the casserole dish. Add the deglazing juices, the tomatoes and a tomato can’s worth of stock to the dish. Season with a little salt and pepper and bring up to the boil.
- Once boiling reduce the heat to low and gently simmer, stirring occasionally for 3 hours, or until the meat falls apart.
- Meanwhile, place the spelt in a sieve and rinse until the water runs clear. In the last hour of cooking, add the pearled spelt and chanterelle carrots to the pan and season again if needed. Add a little more stock or water if the liquid reduces too quickly.
- When nearly ready to serve, wilt some kale gently in boiling salty water. Finish the stew with some chopped parsley.
Don't forget to buy your Sharpham Park ingredients:
- 14th March 2019