This is a warming easy-to-make stew that tastes even better the second day. Whilst I suggest using venison, if you cannot get hold of it beef works really well. The key to the recipe is a good bottle of local stout beer. Use a cast iron casserole pan if you have one or any container with a lid that is suitable for the oven.
Cast iron casserole dish or oven proof dish with a lid
Ingredients
450gramsdiced venisonor braising beef
200gramsbaconeg back bacon, or streaky bacon cut into 1 cm strips
200gramscarrots sliced into 1 cm pieces
150gramsonions chopped
100gramsmushroomssliced
330millilitresstout beer the best you can find
15gramsflourwheat or gluten free
15millilitresolive oil
clove of garlic
salt and pepperto taste
Instructions
Check over the meat and remove any obvious gristle. Set aside
Heat the oil in your cast iron casserole dish or a frying pan if you are using a ceramic or glass dish. Fry the bacon until lightly browned. Set aside
Fry the meat in the same pan using the fat/oil available. Lightly brown and add to the bacon you have set aside.
Now add the onions, carrots and garlic to the pan and cook for 5 minutes.
Add the meat back into the pan. Sprinkle the flour over the ingredients and mix well.
Add the stout and mix well. Put the lid on the pan and cook on a very low gas for 1.5 to 2 hours. You can also cook in the oven for the same amount of time at 170°C
After 1.5 hours, check the meat. It should be very tender. Taste and add salt and pepper as required. I find it needs very little seasoning.
Serve with crusty bread warmed or mashed potato. It can be stored overnight in fridge when cool and served the next day.