When Only A Beef Stew Will Do

Photo © Anne-Marie Minhall

Family & friends, (including Robert), are trying to keep me in check right now.

This is because the festive season is on the horizon. Well, for me at least.

Efforts to rein (deer?) me in at this time of year, however, are futile. I love autumn, I love winter & I LOVE Christmas.

This will be discussed with Robert on the October podcast.

Anyhow ... On a Saturday afternoon when the morning was chilly, my thoughts turned to a beefy, mushroom & ale stew.

This lasted me, & me alone, for three days.

Photo © Anne-Marie Minhall

Oven on at 180C/Gas Mark 4

2 tbsps Oil

20g Butter

400g Stewing Beef diced

4 Shallots peeled & halved

4 Smoked Garlic Cloves peeled & halved

150g Mushrooms halved

Fresh Rosemary Sprigs

1 tbsp Flour

300ml Beer

1 tbsp Marmite

1 tbsp Jam or Marmalade

Into a bowl goes the flour together with some seasoning (I used some smoked garlic salt & pepper) & then toss the diced beef

Melt the butter & oil in a large casserole or ovenproof frying pan which has a lid over a medium heat & add the floured, seasoned beef & let the pieces colour on all sides before adding the shallots & garlic - let these soften

The rosemary sprigs go in next followed by your choice of beer plus the mushrooms & the Marmite

Time for the covered pan or casserole to go into the oven for a good hour & a half

Add the sweetness of the jam or marmalade to the pot & stir in

Served up with this earthy, meaty dish it was potato & parsnip mash to sweep up the copious gravy.

Happy autumn.

AMM