If you fancy something comforting for supper, and you've got time on your hands, have a go at making this slow-cooked beef stew. It will taste even better if you can bear to leave it until tomorrow.
Cut the beef into large chunks. After removing the rind, cut the bacon into thick batons. Put oil and butter into a large pan. Cook the bacon till it has rendered some of its fat. Lift out and set aside.
Cook the onions and garlic in the residual fat until golden. Again lift out and set aside with the bacon. Cut the mushrooms into thick strips. Fry in the same fat as above for a few mins then set aside.
Season the beef pieces and dust with flour. Shake off the excess and fry, in batches, turn and colour well, lift out and set aside repeat till all beef is done.
Pour the beer into the cooking pan and add the sugar, thyme, and bay. Bring to boil. Stir well scraping the base of pan.
Place all other ingredients back in pan except for the chopped parsley. Cover with a tight fitting lid and put into a low oven (130/140oC) and cook slowly for 1 ¾ hrs, after that time remove the lid and cook for a further 45mins or until the meat is tender and the sauce thickened. If too thick at this stage add a little water. Remove from oven, check and adjust seasoning if ness; then scatter over the chopped parsley.
Serve with large, fluffy baked potatoes.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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