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Beef one pot with Dark


900g – Diced Chuck Steak
800ml – Beef Stock
500ml – Brains Dark
4 Sprigs Thyme
2 Tbsp Oil
2bsp Flour
3 Cloves Garlic (Minced)
16 – Baby Shallots peeled
½ Swede – Cut into 1 Inch cubes
2 Carrots cut into ½ inch slices
100g Tomato Puree

How To Make

  1. In a heavy bottomed pan add the oil on high heat and fry the meat until browned all over. Drain off any excess oil.
  2. Return the pan to the heat and add the garlic & tomato puree and mix in well, then add the flour stirring continuously and cook for a few minutes.
  3. Slowly add the stock stirring well at all times
  4. Remove the leaves of thyme form the stem and add to the pan along with the Ale. Bring to the boil and Simmer for about 1 1/2 hours with a lid on
  5. Then gently place all the vegetables in the pan and continue cooking for approximately another hour or until the meat is tender.
  6. Then serve with some fresh crusty bread.