WINTER BEEF, BEER AND SPELT STEW

SERVES 6

• 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

• Kale
• Small bunch of parsley

1. Heat a little oil in a large frying pan, and in small batches, brown off the beef and place in a large casserole dish.
2. 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.
3. 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.
4. Once boiling reduce the heat to low and gently simmer, stirring occasionally for 3 hours, or until the meat falls apart.
5. 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.
6. When nearly ready to serve, wilt some kale gently in boiling salty water. Finish the stew with some chopped parsley.