Stiw Cig Eidion Du — Print Recipe

A slow-cooked stew of tender Welsh Black beef braised in dark ale with root vegetables until rich and deeply flavoured.

Ingredients

1 Toss beef in seasoned flour. Brown in batches in hot oil in a casserole dish. Remove and set aside.
2 Fry onions for 5 min. Add tomato puree and cook 1 min.
3 Pour in ale and stock, scraping up browned bits. Return beef, add bay leaves and thyme.
4 Bring to a simmer, cover, and cook in the oven at 160C (325F) for 1.5 hours.
5 Add carrots, parsnips, and potatoes. Cook for a further 45 min until vegetables are tender and beef is meltingly soft.
6 Season well. Serve in deep bowls with crusty bread.

Did You Know?

Welsh Black cattle are one of Britain's oldest breeds, having roamed the hills of Wales since pre-Roman times.