Beef Beer, Cream & Mushroom Stew
350g – serves 1
Serving suggestion: Potato Gratin, Mash, rice, pasta rice, fresh noodles or chunks of freshly baked bread to mop up the delicious gravy.
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.
2 in stock
Our take on the classic French/Belgium dish, rich beer stew and made with beef chunks braised until tender in beer, beef stock, carrots, onions, garlic and a bouquet garni and finnished in a rich cream sauce with pearl onions and mushrooms. Its unctuous and delicious!