Sam Linsell, top South African food personality and Drizzle and Dip blogger – has been cooking up a storm with beer again, this time creating a stout beer and mushroom stew.
“There is no food more comforting in winter than something slowly braised on the stove for hours, and in this recipe the milk stout adds a deep flavour to beef and mushrooms,” said Linsell.
“I have developed a number of recipes (both savoury and sweet) with Castle Milk Stout, which has proved to be an incredible ingredient to add to food. If you think about the time and precision that goes into making the beer, you can understand why it is a tremendous flavouring agent in cooking,” she said.
- You will need a heavy based casserole dish with a lid such as cast iron.
- You can either simmer it on the stove as I did or braise it in the oven at 180C / 350F. If you are doing it on the stovetop, you must turn the heat down to its very lowest setting, as you do not want to boil the meat.
- Ensure that you stir it every now and then to prevent bits sticking to the bottom.
- Season it a few times. It requires a fair bit of salt and pepper along the way.