BEEF & STOUT STEW

We love the cooler months down at PL 'cause we get to drink stout and gorge on delicious, hearty stews like the one featured here. Big shout out to Jarad from the PL kitchen for the recipe...it's an absolute belter 🙌.

Ingredients

• ⅓ cup olive oil
• 300g bacon
• 1.2 kg beef rump
• 500ml PL Stout (click HERE to purchase online!)
• 500ml beef stock
• 16 small golden shallots
• 3 large carrots
• 4 thyme sprigs
• 2 bay leaves
• 6 garlic cloves
• 40g butter
• 300g button mushrooms
• 300g baby potatoes
• 100g cocoa powder
• Plain flour for dusting

Method

• Preheat oven to 170C
• Chop bacon & sauté with half of the olive oil until golden on medium heat
• Cut shallots in half and add the garlic & shallots to sauteed bacon pan and cook until there is colour on the shallots
• Transfer the bacon mix to an oven / casserole dish & put the pan back onto medium heat. Add the rest of the oil and bring the oil up in heat to brown the beef
• Cut Beef into large cubes (golfball size) and coat with flour. In large handfuls sauté the beef until brown. Transfer every batch of beef into the same oven / casserole dish
• Cut large rounds of carrots, cut mushrooms in half and baby potatoes in half and add to oven dish
• Add herbs (thyme & bay leaf) & cocoa powder to oven dish & stir until mixed
• Add PL Stout & butter
• Place baking paper on top of oven dish and cover with alfoil
• Bake in oven for 1 hour and then check if the meat is soft if not put back in oven with alfoil for 20 minutes
• Serve and enjoy with some crusty, buttered bread & a tin of PL Stout 👍