Beef and ale stew

Name: Beef and ale stew
Prep time: 20 min
Total time: 110 min
Yield: 4
Ingredients: 1 ½ tbsp white flour; 3 ⅓ dl beer (e.g. Amber); 100 g pitted prunes; 800 g beef ragout; 15 g dried morel mushrooms; 1 red onion; 1 bay leaf; a little pepper; ¾ tsp salt; olive oil for frying; 1 ½ tbsp coarse-grain mustard; 4 dl meat bouillon

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

olive oil for frying

800 g beef ragout

1 ½ tbsp white flour

¾ tsp salt

a little pepper

Stew

1 red onion, cut into thin slices

15 g dried morel mushrooms, soaked, washed thoroughly, drained, cut in half

1 bay leaf

3 ⅓ dl beer (e.g. Amber)

4 dl meat bouillon

100 g pitted prunes, cut in half

1 ½ tbsp coarse-grain mustard

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Utensils

One casserole dish with a lid

How it's done

Meat

Heat the oil in a cooking pot. Add the meat in batches, dust with flour, brown for approx. 5 mins. per batch, remove, season. Reduce the heat and wipe the cooking fat from the pan.

Stew

Add a dash of oil to the same pan. Add the onion, morels and bay leaf, sauté for approx. 3 mins. Pour in the beer and stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and braise for approx. 1 hr. Add the prunes, mix, braise (uncovered) for approx. 30 mins. Add the mustard, mix and plate up.

Good to know

Serve with:	Mashed potatoes
Note:	Instead of dried morels, use approx. 50 g of fresh morels.

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4 people

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Beef and ale stew

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