By Jane Curran
This recipe takes a classic British stew but upgrades it and makes it really special. It takes a long time to cook, but we promise this tried and tested recipe is worth the wait! Beef in stout with shiitake mushrooms is a rich and flavourful stew that can be prepared in advance and frozen. The shiitake mushrooms add extra depth of flavour and an umami kick to this beef in stout. We’ve used beef shin, which takes a long time to slow cook, but gives so much flavour.
HOW TO MAKE BEEF IN STOUT WITH SHIITAKE MUSHROOMS
- Soak the mushrooms in 500ml of boiling water for 30 mins. Meanwhile, heat 1tbsp oil in a sauté pan and cook the onions until softened, about 20mins. Remove and set aside. Toss the beef shin in the seasoned flour and brown in the sauté pan in batches, adding more oil as and when you need to. Deglaze the pan (as long as there aren’t any burnt bits) with the stout.
- Put the onions and beef into a large, lidded pan together with the stout and beef stock pot. Strain the mushrooms through a fine sieve into a jug, then add the mushrooms and soaking liquid to the meat mixture. Season well, then bring to the boil, then simmer, covered, for 4 hrs 30 mins or until very tender. Strain through a colander, then put the cooking liquid back on the hob and reduce by a third. If it still isn’t thick enough (this depends on the beef), you can thicken it with a little cornflour mixed with some cold water. Return the meat mixture to the sauce. You can freeze it at this point. Heat thoroughly and serve.
- 50g dried shiitake mushrooms
- 3tbsp sunflower oil
- 3 medium onions, sliced
- 1.5kg beef shin, cut into large chunks
- 3tbsp seasoned flour
- 500ml stout
- 1 rich beef stock pot
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