03/08/2021

Beef, Stout and Mushroom Pot Roast

A Wintery slow cooked dish of beef, stout and mushrooms.

Serves:

6 Prep Time: 20 minutes

Cooking Time: 4 hours

Download Recipe PDF

Ingredients

1.5 kg piece bolar blade or topside
2 tablespoons olive oil
6 whole baby onions, peeled
400g whole Swiss brown button mushrooms
500g whole small new potatoes
2 cups stout or dark ale
2 tablespoons honey
few sprigs thyme
1 bunch dutch carrots, trimmed and scrubbed
1/4 cup cornflour
COFFEE RUB
2 teaspoons freshly ground coffee
1 tablespoon dark brown sugar
1 teaspoon sea salt
2 teaspoons fresh thyme leaves

Method

Combine all the ingredients for the Coffee Rub together and use to coat the beef. Heat the oil in a large casserole pot (French Oven) and brown the beef on all sides. Brown the onions and mushrooms around the beef at the same time. Add potatoes, stout, honey and thyme and bring to the boil. Cover and slow cook at 150°C for 3 hours. Add the carrots and cook another hour until very tender. Mix the cornflour to a paste with a little water. Return the pot to the stovetop, bring to the boil and thicken the liquid with the cornflour paste to make a sauce. Season to taste. Serve with green peas, soft polenta or crusty bread.

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