Tuesday 13th December 2011 3:37 PM
1 tablespoon extra virgin rapeseed oil
- chopping board
How to make it
1. Heat the oven to 160°C/Gas 3. Heat the oil in a deep braising pan and fry the beef to seal and colour it. Add the shallots, garlic, carrots and mushrooms and continue to cook for 3-4 minutes.
2. Sprinkle with the flour. Add the stock cube, the Black Sheep Ale and the herbs. Bring to a simmer. Cover with a lid and place in the oven for 2 hours or until the meat is tender.
3. Serve with Feather Light Thyme Dumplings. (click here for separate recipe.)
If the sauce is too thin, mix a teaspoon of flour with a teaspoon of butter. Remove the meat, carrots, shallots and mushrooms and drop the flour and butter mixture into the liquid. Stir over a low heat until boiling and the sauce is thick and glossy. Replace the meat and vegetables and heat until piping hot.
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