Beef and Stout Stew with Yorkshire Puddings
On a drizzly November afternoon in the London suburbs, rain taps gently against the kitchen window. Inside, a pot of British beef stew simmering with dark beer and apples fills the air with the warm symphony of malty sweetness and rich meat aromas. Thanks to the Geedel food chopper, pre-chopped vegetables make preparing this traditional festive dish wonderfully straightforward.
Ingredients:
Main: 800g beef brisket (cut into 3cm cubes), 2 apples (e.g., Bramley), 2 onions, 3 carrots
Braising liquid: 500ml dark stout (e.g., Guinness), 500ml beef stock, 2 tbsp blackcurrant jam
Aromatics: 2 bay leaves, 3 sprigs fresh thyme, 1 tsp mustard powder
Yorkshire puddings: 125g flour, 2 eggs, 150ml milk, 150ml water, salt, vegetable oil
To thicken: 1 tbsp flour mixed with equal parts butter to form a paste
Method:
1. Prep vegetables & apples (using Geedel):
Peel and chop onions, carrots, and apples (cored and peeled). Using the dicing blade of the manual vegetable chopper, process carrots with 5–6 steady presses for 1.5cm dice. Repeat with onions and apples (cut apples slightly larger to hold shape during cooking). The chopper handles both root vegetables and fruit with ease.
2. Sear & braise:
Season beef with salt and pepper. Sear in a heavy Dutch oven until browned on all sides, then remove. Sauté chopped vegetables and apples in the same pot for 8 minutes. Stir in mustard powder for 1 minute.
Return beef to the pot. Add stout, stock, jam, bay leaves, and thyme. Bring to a boil, then reduce heat, cover, and simmer gently for 2 hours.
3. Make Yorkshire puddings:
Preheat oven to 220°C. Whisk flour, salt, eggs, milk, and water into a smooth batter. Rest for 30 minutes.
Add 1 tsp oil to each cup of a muffin tin and heat in the oven for 5 minutes until smoking. Quickly pour batter halfway into each cup. Bake 20–25 minutes until puffed and golden.
4. Finish & serve:
Remove herbs from the stew. Whisk in small pieces of the butter-flour paste until the sauce thickens. Serve stew with freshly baked Yorkshire puddings—their hollow centers perfect for soaking up the rich gravy.
Summary:
This elevated British stew uses the Geedel chopper for evenly cut apples and vegetables. The fruit adds a sweet balance to the dark beer’s richness, making it an ideal main course for entertaining during the colder months.
