Veal stew with beer

Veal stew with beer


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About this recipe: Beer makes a delicious base for this heart-healthy main dish that is low in saturated fat and high in fibre.

Lynn Lewis

Serves: 4 

  • 500g stewing veal, cut into 2.5 cm cubes
  • 3⁄4 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 portobello mushrooms, stems removed and caps cut into 2.5 cm slices
  • 8 large shallots (or 1 medium onion), finely chopped
  • 2 tablespoons plain flour
  • 375 ml dark beer such as Guinness
  • 1 tablespoon white wine vinegar
  • ½ teaspoon dried thyme
  • 500g large carrots, peeled and cut into 5 cm lengths

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Pat veal pieces dry with paper towel. Season with ¼ tsp salt and the pepper. Heat oil in a large flameproof casserole over high heat. Working in batches, add veal and brown on all sides, about 4 minutes per batch. Transfer veal to a plate.
  2. Lower heat to medium. Add mushrooms and shallots to casserole. Sauté until shallots are just golden, about 5 minutes. Stir in flour. Add veal, beer, vinegar, thyme and the remaining salt. Bring to the boil. Add carrot; cover. Lower the heat and simmer until veal is tender, about 1 hour 15 minutes.
  3. Transfer veal, carrot and mushrooms to serving dish. Boil sauce until reduced to about 300ml. Pour over veal.

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