Slow cooked beef stew. Onions caramelised, beef browned in seasoned flour then added to onions with two cans of Guinness, a couple of teaspoons of non-lumpy Branston pickle, 2 beef stock pots and a good helping of Worcestershire sauce. Simmered on lowest heat setting for ages, beef melts in mouth and it's gravy turned up to 11.
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Beef (cooked, half of)
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All mixed together (start of slow cooking)
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Do a load of kidneys with the beef and chuck in a couple of cloves and some ground coriander seed. Everything else as is, although you can dispense with the Branston. Worcestershire sauce does the trick there.
ETA: Go sparingly on the ale. Better if you neck most of it and use just a splash for colour and flavour. The hops tend to make the dish bitter if you overdo it. At most I use 50/50 ale and stock or water, and even that can be too hoppy with more delicate flavours like chicken or prawns.
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