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Search recipesSometimes it snows in April…
Looks like Prince was right - I opened the curtains this morning to find a snowy winter scene, snow on the rooftops and branches covered in the cold fluffy stuff instead of blossom - it didn’t help my already slightly fuzy Sunday head I can tell you (sister’s birthday and cherished friend over from Aus for one night only, long story…).
Of course it was gone in a couple of hours, back to chilly spring, and the transport system managed to shut down because of it, but it put me in mind of winter and in need of a slow cooked, warming stew.
This one is simple as can be but melt in the mouth delicious.
Ingredients
400g stewing beef in pieces
500ml Guinness
2 tablespoons wholegrain mustard
1 red onion
Bay leaf, S&P, olive oil
200g cooked peeled chestnuts (buy a packet, unless you have a lot of time, they taste perfect)
Serves 3
1 Preheat oven to 140 degrees.
2 Chop onion into eight and heat up oil in heavy bottomed casserole dish.
3 Put in onions and beef, cook until beef is browned (2-3 minutes).
4 Add all other ingredients (except 1 tablespoon of mustard). Mix well.
5 Pop it in the oven for 2.5 hours
6 Swirl in the last tablespoon of mustard and serve with some greens and buttery mash.
