This recipe uses traditional mushroom ketchup and ale to make a rich gravy. It could easily be adapted for the slow cooker.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
Season the meat and rub flour on both sides.
Place in a shallow baking dish, in which it just fits.
Over it slice the onion.
Pour in the wine, stout and mushroom ketchup, salt and pepper.
Cover with a double sheet of greaseproof paper and the lid of the dish.
Place in a very low oven, gas mark 1 / 130°C for approx. 3 hours, until the meat is tender.
The gravy will be rich and concentrated.
Perfect served with creamy mash, grilled musrooms and spring greens.
Ingredients
1kg of stewing steak such as ‘chuck’, top rump or thick flank, cut in one piece.
1 large onion
1-2 tbsp flour
6 tbsp of dark ale/ stout
4-5 tbsp port
2 tbsp mushroom ketchup (or wine vinegar)
Salt & pepper
Sourced from Spices, Salt and Aromatics in the English Kitchen by Elizabeth David 1970.
