Clay's Kitchen : Stew Recipes

Stew Recipes

Traditional Beef Stew

Recipe from: Dairy Diary 1998
Servings: 4

2 punds chuck steak trimmed and cubed
¾ ounce lard
2 medium onions, diced
7 ounces button mushrooms
2 carrots, sliced
1 celery stalk, sliced
1 teaspoon English mustard
375 ml beer (bitter)
1 sachet bouquet garni
2 tablespoons plain flour
¾ ounce butter, melted

Preheat oven to 300°F. Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes. Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary. Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.

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