| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 1/2 |
lb |
Lean stewing steak – cubed; (675g) |
| 1 |
md |
Onion – peeled and sliced |
| 3 |
tb |
Plain flour |
| 1/2 |
pt |
Beef stock; (300ml) |
| 1/2 |
pt |
Brown ale; (300ml) |
| 1 |
|
Schwartz Bouquet Garni |
| 1 |
|
Schwartz Bay Leaf |
| 1/2 |
ts |
Schwartz Thyme |
| 2 |
ts |
Soft brown sugar |
| 1/2 |
ts |
Salt |
| 2 |
lg |
Carrots – peeled and sliced |
| 4 |
oz |
Button mushrooms – cleaned; (100g) |
INSTRUCTIONS
Preheat oven to 350F, 180C, Gas Mark 4. Heat the oil in a large
saucepan and brown the meat and onion. Add the flour and cook for 1
minute, stirring.
Blend in the stock and brown ale. Add the Bouquet Garni, Bay Leaf,
Thyme, sugar, salt, carrots and mushrooms. Bring to the boil and
transfer to a casserole dish.
Cover and cook in the oven for 1 1/2 - 2 hours or until the meat is
tender. Remove the Bouquet Garni and Bay Leaf before serving.
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