Forgotten Brew (Steak & Ale Stew)
The origins of this brew are lost to the sands of time, but it is of excellent quality.
Ingredients:
- 200g smoked streaky bacon
- 2 medium onions, sliced
- 2-4 garlic cloves, crushed
- 850g stewing steak, chopped into chunks
- 500ml real ale (A local alchemist supplies Black Sheep ale which I am fond of, but any real ale will do)
- 500ml beef stock
- 1 tbsp tomato puree
- 2 bay leaves
- 1 tsp mixed herbs
- 250g chesnut mushrooms, halved or quartered if they are big
- 2 tbsp cornflour
- Salt & pepper to taste
Steps:
- If you haven't already then slice the onions, wash the mushrooms, dice the bacon and crush the garlic cloves. Preheat the oven to 180C.
- Heat 1 tbsp of oil in a large casserole dish or cauldron. Fry the bacon and onion until it is softened, and its life essence hangs freely in the air (the aroma will be potent, but pleasant)
- Add the garlic and steak, then sprinkle over salt and pepper. Cook until the beef is fully browned.
- Add the ale, beef stock, tomato puree, bay leaves and herbs then mix well in a clockwise direction.
- Cover and cook in the oven for one and a half to two hours.
- Remove from the oven, then mix the cornflour with 2 tbsp water to make a slurry.
- Add the slurry to the brew and mix it through in a clockwise direction.
- Place the brew over a low heat until the mixture thickens.
- Meanwhile, heat 1 tbsp oil in a flat pan and fry the mushrooms over a high heat until crispy and golden.
- Add the mushrooms to the brew, and you are done.