Beef and Stout Stew with Charred Citrus
By OcadoLife
Published on 23 December 2024
“Zingy citrus brings sunshine vibes to this hearty and warming Beef and Stout Stew with Charred Citrus,” says Michelle Trusselle – MasterChef The Professionals semi-finalist and founder of Caribbean supper club Myristica. “The citrus bring colour and zip, while the stout adds fabulous depth of flavour.” Serve with creamy mash for a mouthwatering plate.Time and servings
3 hrs 30 minsTotal time
4Servings
10 minsPrep time
3 hrs 20 minsCooking time
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)
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.