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BEEF Organic Braised Beef in Guinness
- 1 kilo Eversfield Organic Stew, chuck or braising steak
- 25g Butter
- 2 tbsp oil
- 3 onions – chopped
- 1 tablespoon brandy
- 600ml Guinness
- 1 bouquet Garni
- 500g young carrots
- 250g baby turnips – halved
- 500g Aubergine, cut into bite-sized pieces
- Salt and pepper
- 6 mushrooms
Garnish
- 3 tbsp chopped basil
- 1 basil sprig – optional
- Finely shredded rind half lemon
- 6 black olives
- Cut the beef into preferred size.
- Heat the butter and oil in a large casserole or pan,
- Add the beef and fry until brown all over.
- Add the onions and cook until they soften, add the brandy and ignite. When the flames have gone out, add the Guinness, bouquet garni, carrots, turnips, aubergine, salt and pepper to taste.
- Bring to the boil and cook for about 3 hours, or until the meat is tender. Add the mushrooms for the last 30 minutes.
- Discard the bouquet garni. Mix the chopped basil and lemon rind together and sprinkle over the top of the pan.
- Scatter the olives over the top.
- Serve with crusty bread and a spinach salad.
Serves 6
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