its really, good, and good for cooking too.
Goblin Stew:
Ingredients;
350g of Beef
2 sticks of celery
1 onion
2 carrots
Button Mushrooms
200ml of dark beef stock
1 bottle of Hobgoblin Ale
1/2 Tablespoon of tomatoe puree
Fresh Thyme and Rosemary
2 Bay leafs
Salt and Pepper
Plain Flour
2 cloves of garlic
For the Dumplings
Plain Flour
Beef Suet
Salt and Pepper
Fresh Thyme
Method;
Cut the beef into chunks. Heat a stew pot on the hob with a little oil quite hot when the oil is smoking whack the beef in and brown it off. Take the beef out and turn down to a medium heat. Chop the celery and put that in the pot stir to deglaze the pan and get all the beefy goodness onto the celery. Chop carrots and onion and garlic and add to the pot. Cook until the onion has softened. Season with salt and pepper then add the tomatoe puree and a tablespoon of flour stir and cook for about 30 seconds to cook off the flour it will become thick and the veg will be coated. Add a whole bottle of HobGoblin Ale and the stock and put the beef back in. Add the herbs and the bay leaf and the mushrooms, turn to a simmer and cook for 3 hours until thickened and the beef is very tender.
Mix the plain flour with the suet and some salt and pepper and fresh tyme leaves plucked. Add a little water untill the dumplings bind. Drop them in the stew in the last 30 minutes of cooking.
Serve it all with a slice of bread. Sorted.
