So I found myself with a delicious bottle of Storm and Anchor and thought I would make an unseasonable stew, or topf as its known here. With beef, onions and mushrooms. All you have to do is lightly flour your beef before browning to seal it, then add chopped onions and garlic and allow it to stew away in a pint of ale. Preferably something really delicious and dark like the bottle pictured above. This is a great ‘Breakfast Porter’ brew with a strong coffee and cacao aroma. The brewers are Swiss and you can check out their extensive beer list on the Storm and Anchor website.
Allow it to bubble and stew away until the meat is tender and the sauce has thickened and voila you’ll have a really hearty stew. Save the mushrooms until the final few minutes to prevent them from going too soft. Surprisingly I managed to control the urge to make dumplings, largely due to the fact that I couldn’t find any suet, but they would make an amazing accompaniment to a winter stew. Likewise you could also whip up some shortcrust pastry and turn this into a delicious pie. Or like me you can keep it moderately health with mashed potatoes and green beans.