Smoke Room Porter Stew

Ingredients Tick them off

• 1 pound Roast beefchucked
• 280 ml Smoke Room Porter beercan, or beer of choice
• 1 small Baby Spudsbag, 12 each
• 12 Pearl or shallots onionseach, or onion of choice
• 3 large Carrotspeeled and chucks
• 2 Celery stickseach, chucks
• ½ Baconpack
• 12 Baby tomatoeseach
• 2 cloves Garlicpressed or grated
• 1 tbsp Butter and oil
• ½ Tomato sauceor 1 cup
• 1 tbsp Worcestershire sauce
• 2 Flouror 3 tbsp
• 1 tsp Rosemaryfresh 4 or 5 sticks
• 1 tsp Thymefresh 4 or 5 sticks
• 1 tsp Pepper
• 1 tsp Sea salt
• 1 tbsp Brown sugar
• 2 Bay leaveseach
• 2 to 4 cups Vegetable or beef broth

Method Tap a step to keep your place

1. Preheat frying pan to a medium heat on stove top or skillet, when ready add oil and butter then toss in chopped bacon, cook for a few minutes, drain some oil off and keep it aside to reuse when needed. Chop uncooked roast beef in chucks, season with sea salt and pepper then add beef to pan.

2. Cook until brown on both sides, seasoning with thyme, rosemary, bay leaves and Worcestershire sauce, cooking for about 10 minutes.

3. After the beef starts to brown, add pressed garlic. (Please note only cook garlic for a minute until the flavours starts to release don't let it burn because it will charge the flavour.)

4. Then remove sauté bacon and beef out of pan unto a plate, until ready to use.

5. Then peel and cut carrots in chucks, celery and just remove peel on pearl onions or shallots leave whole plus just wash and leave baby spuds round with peel on.

6. Add to frying pan until start cooking it begins to brown or tenderize, about 10 minutes.

7. In the same frying pan add 1 tsp bacon oil, then add 2 to 3 tbsp flour, mix it around the pan until the flour starts to cook, with a wooden spoon remove all the brown bits from sides and bottom of pan, let thicken.

8. Then open a can of smoke room porter beer or porter of choice and pour over veggies in pan and get all of those brown bits off the pan before tossing the beef and bacon back into pan, add 1 cup of beef or vegetable broth. Toss in half or one cup of tomato sauce, one tablespoon of brown sugar and toss in more beef broth about 2 cups. On a low heat on stove top, oven, slow cooker or skillet with lid cook for about 2 hours or until fork tender..… The last 10 minutes add 12 or more baby tomatoes leave them whole.

9. Just fold them into the smoke room porter stew until all combined. At this point taste the stew and if you like more seasonings or broth add it to your stew…when cooked serve with bread or bread buns and a cup tea.