Stout Beef Stew
800 grams of chuck or round (or other meat for stews)
2 tbsp soft or liquid margarine
2 tsp dried rosemary
2 beef bouillon cubes
2 Tbsp Dijon mustard
300-500 mL water
330 mL stout e.g. Guinness (one bottle)
Salt & pepper
- Trim the meat and cut into cubes about 20×20 mm
- Brown the meat quickly in batches in margarine in a hot frying pan
- Place the meat in a large Dutch oven
- Peel and coarsely chop onion and add to the pan
- Crumble the bouillon cubes over meat.
- Add beer, rosemary and Dijon mustard to the pot
- Pour in water to just cover the meat and stir. The amount will depend how deep your pot is.
- Bring to a boil and stir.
- Reduce to low heat and let the stew simmer, covered, for 1 hour.
- Peel and cut potatoes and parsnips into small cubes and add to pot.
- Let the pot simmer, covered, for another 30 minutes on low heat
- Keep an eye on the pot while simmering as you might need to add more water
- The meat should be really tender.
- Add salt and pepper to taste.
- Serve with a dab of sour cream and if you like jelly from black currents
Enjoy your meal!