Beef and Stout Stew with Charred Citrus

Ingredients

• 2 tsp ground allspice

• 7 tsp dry jerk seasoning

• 3 tsp all-purpose seasoning

• 3 tsp dark soy sauce

• 1 tsp cracked black pepper

• 1 (25g) bunch thyme

• 2 (500g) packs diced beef

• 50ml vegetable oil

• 2 onions, finely diced

• 6 garlic cloves, crushed or grated

• 2 tbsp plain flour

• 480ml stout

• 60g ginger, peeled and finely sliced

• 2 fresh or dry bay leaves

• 500ml beef stock

• 3 tangerines, 2 juiced, 1 cut into 6 wedges

• 240g chef’s style carrots

• 900g (approx.) mashed potato, to serve (optional)


8 servings — including mash

Calories~613 kcal

Protein~36 g

Carbs~49 g

Fat~28 g

Fiber~4 g

Sugar~8 g

Total recipe

Calories~4,900 kcal

Protein~290 g

Carbs~390 g

Fat~220 g

Fiber~35 g

Sugar~60 g

Method

• Step 1

  For the marinade, in a large bowl, combine 1 tsp ground allspice and 4 tsp dry jerk seasoning with the all-purpose seasoning, soy sauce, black pepper and half the thyme. 
Add the beef; toss to coat. Cover and chill for 2 hrs or ideally overnight.

• Step 2

  Preheat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large casserole dish over a high heat; sear the meat in batches, until browned all over. Remove to a plate.

• Step 3

  Reduce the heat to medium; add the onions. Cook for 10 mins, stirring occasionally, until soft and golden.

• Step 4

  Stir in the garlic, cook for 2 mins, then stir in the flour, remaining 1 tsp allspice and 3 tsp dry jerk seasoning; cook for 1-2 mins more.

• Step 5

  Add the stout, ginger and bay, scraping up any bits stuck to the bottom of the pan, and pick in the leaves from the remaining thyme (set aside a few sprigs to garnish). Add the beef stock and beef; bring to the boil. Add the tangerine juice, then cover and transfer to the oven.

• Step 6

  After 30 mins, reduce the temp to 160°C/140°C/gas 3; continue cooking for a further 1½ hrs or until the meat is soft. Stir in the carrots; return to the oven for a final 30 mins.

• Step 7

  Char the tangerine wedges in a hot, dry griddle pan for a few mins on each side until blackened – or you can use a blowtorch.

• Step 8

  Top the stew with the tangerine wedges and reserved thyme sprigs, and serve with warm mash, if you like.

• Step 9

  Recipe Tip: Allow at least 2 hrs extra time for marinating.