Beef in Stout


  • 2 x packets of Colleton Red Ruby stewing beef
  • 250g of bacon cut into smaller cubes than beef
  • 50g butter for dripping and mushrooms
  • 500g baby onions, peeled but left whole
  • 50g plain flour, seasoned with salt and pepper
  • 1 litre stout
  • 2 bay leaves
  • A sprig of thyme
  • A few stalks of parsley
  • 250g button mushrooms
  • 250g flat open-cup mushrooms
  • Salt and freshly ground pepper

Preperation and cooking

Heat the butter in a large frying pan and brown the bacon until the fat runs, then transfer to a large saucepan.  In the same fat and the same frying pan fry the baby onions, shaking occasionally until they are browned all over, then add them to the saucepan.  Toss the Colleton Red Ruby beef in the seasoned flour, shake off any excess and brown in the same pan, transferring to the saucepan when nicely coloured.

Pour some of the stout into the frying pan to deglaze it, scraping any residue from the base of the pan and then tip it into the saucepan.  Add the rest of the stout and any water needed to the meat.  Then add the herbs and season with salt and pepper.  Bring to the boil then leave to gently simmer with the lid on but slightly ajar.

Cook for 2.5-3 hours until the meat is completely tender.  You could do this on the hob or in a very low oven (at 120°C/Gas mark 1/2).  The mushrooms can go in about an hour from the end.  Sweat them gently in butter until the juices have run out of them and add them to the saucepan, along with the juices which will help prevent the stew drying out.

Serve with either herb dumplings or creamy mashed potatoes, or both!