Beef, Squash & Brandied Mushroom Stew

A Stokes recipe by one of our Food Lovers

  • Serves 4
  • 1 hour 15 minutes
Taste without compromise

What you'll need

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Jar 185g
£3.35
Case 6x 185g
£20.00
Squeezy 485g
£4.30
Bottle 300g
£3.50
Case 6x 300g
£20.60
Bottle 580g
£4.60
Case 6x 580g
£27.05
Jar 220g
£4.50
Case 6x 220g
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Add Selected Products
From your local shop
  • 500g stewing steak, cubed
  • 2 tbs flour
  • 4 banana shallots, quartered lengthways and sliced
  • 1tsp cumin seeds
  • 3 or 4 carrots, sliced thickly
  • 2 celery sticks, sliced thickly
  • 1 small butternut squash, pealed, deseeded and cubed
  • 1 punnet chestnut mushrooms
  • 2 bottles pale ale (Timothy Taylor, Landlord)
  • 250ml rich beef stock
  • 1 shake mixed herbs
  • 2 tbsp Stokes Cider & Horseradish Mustard
  • 2 good glugs of Real Tomato Ketchup
  • Splash of brandy.

The fresh, seasonal vegetables and additional aromatic sauces, beer and stock create so many layers of flavour to this otherwise simple beef stew. Then when you flame off the mushrooms in brandy and stir them in too – wow!

Method

  1. Soften the onions and cumin in rapeseed oil for a couple of minutes before adding the beef to brown. Keep everything moving together.
  2. Add the carrot and celery (hold back the squash and mushrooms).
  3. Stir in the flour, coating everything well.
  4. Add one bottle of beer (the other one’s for you chef!) and the wholegrain mustard and ketchup. Season.
  5. Add the stock to just cover the contents. Stir. Simmer gently for 45 minutes.
  6. Check the flavours, which should be deep and deliciously beefy. Now stir in the squash, cover and simmer for 20 more minutes.
  7. Meanwhile, flame the mushrooms in butter and brandy. When the flames have gone, cook for 5 minutes then add them to the pot.
  8. Check that the beef is tender, the vegetables are soft, and the layers of flavour are amazing.
  9. Serve with buttery mash (with our Creamed Horseradish stirred into it), and cabbage or kale (or both!).
  10. Enjoy!