Beef And Beer Stew With Parsnip Sauce Recipe

Name: Beef And Beer Stew With Parsnip Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 1kg chuck or possibly blade beef; 2 Tbsp. plain flour; 1 x salt and freshly grnd black pepper; 3 lrg onions; 4 x celery sticks several thyme sprigs; 2 x bay leaves; 450 gm turnips; 50 gm beet dripping or possibly lard; 300 ml strong beef stock; 450 ml strong beer; 3 Tbsp. black treacle celery leaves to garnish; 900 gm parsnips; 3 Tbsp. double cream

Servings: persons

1 x 1kg chuck or possibly blade beef
2 Tbsp. plain flour
1 x salt and freshly grnd black pepper
3 lrg onions
4 x celery sticks several thyme sprigs
2 x bay leaves
450 gm turnips
50 gm beet dripping or possibly lard
300 ml strong beef stock
450 ml strong beer
3 Tbsp. black treacle celery leaves to garnish
900 gm parsnips
3 Tbsp. double cream

1
Cut the meat into large chunks discarding excess fat.
2
Season the flour with salt and pepper and use to coat the meat.
3
Peel and thinly slice the onions.
4
Cut two 50mm lengths of celery.
5
Tie in bundles with the thyme and bay leaves.
6
Cut the remaining celery into chunks.
7
Peel the turnips and cut into large chunks.
8
Heat half the dripping or possibly lard in a large flameproof casserole on the boiling plate.
9
When the pan is very warm add in a third of the meat and fry fuming till browned.
10
Remove with a slotted spoon and fry the remainder in two batches; remove.
11
Add in the onions and celery to the pan and fry till softened.
12
Return the meat to the pan and add in the herb bundles.
13
Stir in the stock beer and treacle then add in the turnips.
14
Bring lust to the boil cover with a lid and transfer to the simmering oven.
15
Cook for 34 hrs or possibly till the meat and vegetables are tender.
16
Remove the meat and boll the sauce to reduce and thicken on the floor of the roasting oven.
17
Season to taste.
18
Peel the parsnips and cut into 75mm lengths; cut lengthways into evensized pcs.
19
Put the parsnips into a saucepan and cover with water.
20
Bring to the boil drain off all but 5mm water cover and cook on the floor of the simmering oven for 20 to 30 min till completely tender.
21
Transfer to the boiling plate and boil uncovered to reduce the liquid.
22
Add in the cream and seasoning and mash well till completely smooth.
23
Divide the stew between warmed serving plates and add in spoonfuls of the parsnip puree.
24
Garnish with celery leaves.
25
This wonderfully dark glossy stew is enriched with good strong beer and a hint of treacle.
26
A creamy parsnip puree is the perfect robust accompaniment to soak up the delicious flavoursome juices.
27
Serve with jacket potatoes too if desired and sauteed cabbage or possibly another green vegetable.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 x 1kg chuck or possibly blade beef, 2 Tbsp. plain flour, 1 x salt and freshly grnd black pepper, 3 lrg onions, and more.

Yes, Beef And Beer Stew With Parsnip Sauce Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!