Beef and stout are a perfect combination. The treacle adds a deep flavour and colour to this warming casserole.
The crunchy, spicy crust is a perfect contrast to the juicy tender meat.
This tasty Hereford beef and red wine stew comes from Greece. It’s best made with a robust red wine.
Chilly winter days and long dark nights are ideal for indulging in some hot hearty comfort food to take the edge off the cold weather.
Our fillet was accompanied by salt baked celeriac, beetroot rosti, spinach and celeriac purée.
Spiced beef was a favourite for hunt breakfasts and consequently is also known as ‘hunting’ or huntsman’s beef. It’s traditional to serve it cold, carved very thinly with pickles, bread and butter. It makes marvellous sandwiches.