750 g (1 1/2 lb) stewing steak, cut into cubes, or 1 rabbit, jointed
1 pint (600 ml) stout
2 oz (50 g) fat or dripping (fat from roasted meat)
3/8 cup (40 g) plain flour, sieved
1/2 teaspoon dried mixed herbs
350 g (12 oz) carrots, sliced
1 tablespoon Worcestershire sauce
salt
pepper
4 oz (100 g) button mushrooms
1 pint (600 ml) stout
2 oz (50 g) fat or dripping (fat from roasted meat)
3/8 cup (40 g) plain flour, sieved
1/2 teaspoon dried mixed herbs
350 g (12 oz) carrots, sliced
1 tablespoon Worcestershire sauce
salt
pepper
4 oz (100 g) button mushrooms
method
1. Put the steak or rabbit into a bowl and pour over half the stout. Leave to marinate for 1 to 2 hours.
2. Melt the fat or dripping in a flameproof casserole and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the remaining stout.
3. Bring to the boil, stirring. Tip in the meat and liquid and add the herbs, carrots, Worcestershire sauce, salt and pepper. Mix well and cover.
4. Transfer to a preheated cool oven 150°C (300°F) Gas Mark 2 and cook for 1 1/2 to 2 hours or until tender.
5. Stir in the mushrooms, cover again and cook for a further 25 minutes.
2. Melt the fat or dripping in a flameproof casserole and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the remaining stout.
3. Bring to the boil, stirring. Tip in the meat and liquid and add the herbs, carrots, Worcestershire sauce, salt and pepper. Mix well and cover.
4. Transfer to a preheated cool oven 150°C (300°F) Gas Mark 2 and cook for 1 1/2 to 2 hours or until tender.
5. Stir in the mushrooms, cover again and cook for a further 25 minutes.
serving amount
serves 5 - 6
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