Somerset beef in cider

Here’s another autumnal recipe – a traditional stew from round these parts… I think the original Somerset stew would not have had tomatoes but they certainly give a good colour and flavour! It’s just the sort of recipe which should be cooked in a Nottingham jar!

Somerset beef in cider

  • ½ lb tomatoes chopped up and sieved, or a tin of chopped tomatoes
  • a can of butter-beans (or you can soak overnight and then  cook dried beans)
  • ½ lb sliced onions
  • 1½ lb beef, cubed and dredged in 1 oz seasoned flour
  • ¾ pint  Somerset cider (or any cider you have)
  • 1 pint stock
  • 2 dessert apples, peeled, cored and cut into chunks
  • seasoning, including half a dozen cloves (optional but they really do add to the flavour)
  1. fry the onions, add the beef and fry until brown
  2. put the beef and onions, beans, tomatoes, apples, cloves and seasoning into a casserole
  3. deglaze the pan with the cider and add to beef
  4. add some of the stock but not too much (add more later as needed)
  5. cook at 180°C , 350°F , gas mark 4 for about 2 hours (more if necessary)

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