🍁 Oh Fall, we are ready to beer with you again! 🍺
Walkerville Rob Roy Scotch Ale is smooth drinking beer with a Fall-y dark ruby colour! Spoiler alert…it’s in this Jamie Oliver comfort dish 😋👍
Walkerville Brewery Rob Roy Scotch Ale •HERITAGE SERIES
7.0% ABV | 25 IBUs
The dark garnet colour of the Walkerville Brewery Scotch Ale will please the eyes as much as the toasted toffee maltiness will delight the palate. The robust flavour is accented by a semi-sweet front and a dry, roasted finish. This highly drinkable beer packs a rich taste and a deliciously intoxicating aroma.
Beef and Ale Stew.
Adapted from Jamie's Ministry of Food Beef Stew Tomato Keep cooking and carry on
Ingredients
- olive oil Compliments of Dressed by an Olive
- 3 sticks of celery Compliments of Lee and Maria’s Market
- 3 carrots Compliments of Lee and Maria’s Market
- 3 onions Compliments of Lee and Maria’s Market
- ½ bunch fresh rosemary (15g)
- 1 tbsp plain flour
- 500 ml ale Walkerville Scotch Ale
- 3 beefsteak tomatoes diced Compliments of Lee and Maria’s Market
- 750 g quality diced stewing beef
Instructions
- If using the oven to cook the stew, preheat it to 180ºC/350ºF/.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the beer and let it cook away.
- Put in the tomatoes, breaking them up with the back of the spoon. Add a cup of water and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the burner or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed.
- Fill a large baking dish with the cooked stew. Peel and slice 600g of potatoes into 1cm-thick slices and parboil in boiling, salted water for 5 minutes, then carefully drain and leave for 5 minutes to cool slightly.
- Lay the potatoes over the stew. Drizzle with a little olive oil or brush with melted butter, and pick over some rosemary leaves, if you have them, then cook in the oven for 40 minutes.
