Brixton Market Recipes

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Orange and Stout Beef Stew ~ serves 3- 4

  • 2lbs diced chuck steak
  • 1 onion
  • 10 shallots
  • 3 pieces celery
  • 1 carrot
  • half a small swede
  • a cup of plain flour
  • a teaspoon of English mustard powder
  • ground black pepper
  • a large orange
  • 1 or 2 stock cubes
  • 2 cans of stout
  • veg oil

Instructions

Mix flour with mustard and black pepper in wide bowl. Start heating oil a deep frying pan. Coat the beef in flour mix then brown it in the hot oil. Make sure it does not burn. Transfer the meat to a casserole dish and set aside. Heat oven on 200C/gas mark 6.

Peel shallots, peel and finely chop onion, chop celery, swede, carrot. Peel the outside of orange skin, chop finely, fry until soft. Add one can of stout and juice of orange to pan. Boil until flour residue has dissolved, then add to the casserole. Cover casserole and put in oven for 30 mins. Turn heat down to 160/mk3, cook for 2-3 hours.

Add 2nd can of stout and stock cubes as needed. Cook as long as possible, the longer the better.