Sussex Pub Stew

Sussex Pub Stew
This very tasty and tender herbed beef stew is better the day after and great over egg noodles
Serves: 6 - 8
  • 4 slices bacon
  • 1 kg (2 lbs) beef round cut into 2.5 cm (1 inch) cubes
  • 50 ml (1/4 cup) all-purpose flour
  • 2 mL (1/2 tsp.) salt
  • 1 mL (1/4 tsp) pepper
  • 12 – 16 pearl onions, peeled
  • 150 g (1/2 lb) small fresh mushrooms
  • 25 mL (2 tbsp.) chopped parsley
  • 175 mL (3/4 cup) dry red wine
  • 25 mL (2 tbsp.) French’s Hot English Style Mustard
  • 25 mL (2 tbsp.) brandy, (optional)
  • 1 mL (1/4 tsp.) thyme
  • 1 clove garlic, crushed
  • 1 bay leaf
  1. Cook bacon until crisp in large skillet, reserving drippings. Remove bacon and crumble. Shake beef with flour, salt and pepper in plastic bag to coat well. Brown beef about half at a time, in drippings in skillet. Transfer to a 3 L (3-quart) casserole. Add onions, mushrooms and parsley. Stir broth, wine mustard, brandy, thyme garlic and any remaining flour into drippings in skillet. Heat to boiling, stirring to loosen brown bits. Pour over beef and vegetables. Add bay leaf. Bake, covered at 180 C (350 F) for 1 ½ to 2 hours, or until tender. Remove bay leaf,. Stir in crumbled bacon.
See “How to Peel Pearl Onions” in “Food & Cooking Tips” to quickly peel these small onions or 4 large onions peeled and quartered can be substituted.


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