Beef, Stout & Bone Broth Stew

The perfect winter dish

You will need:

1 Tub Dr Broth Roast Beef Bone Broth

1kg’s sliced stewing beef (shin will work nicely)

1 can Stout (Guinness, Milk Stout)

3 onions – sliced

1 Tbls tomato paste

Salt, pepper and olive oil

Method:

Preheat the oven to 180°C and find your best thick bottomed casserole pot with a lid.

Put the pot onto the burner on the stove top and heat until quite hot.

While its heating sprinkle your beef with salt and pepper.

Add some olive oil to the pot and carefully fry your beef until browned on all sides – do this in batches if you need to.

Set the beef aside and stir in the onions – add a little more olive oil if you need to.

Sweat the onion for 5 or 6 minutes and stir in the tomato paste.

Now add the beer, bring it to the boil and let it reduce for another 5 – 6 minutes.

Carefully stir the beef back into the pot.

Add the bone broth and bring to a simmer.

If you have baking/grease proof paper, cover the top of the stew, then put the lid over.

Put the post in the oven and bake for 1 ½ to 2 hours or until the beef is soft.

Serve with mash potato or some soft creamy polenta - scroll down for a delicious parmesan polenta recipe.

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