Check out our epic BEERguignon!
With Autumn well and truly here, this is something that will really warm your cockles!
1 1/2 tablespoons of flour1 large carrot sliced1 large onion diced400 grams of button mushrooms4 tablespoons of oil olive300g of chesnuts3 cloves of garlic1/2 teaspoon of thyme driedSalt and pepper add to taste400 ml of vegetable stock400 ml of red ale2 tablespoons of tomato pastePut the oil into a pan, add vegtables, chesnuts, garlic, thyme, salt and pepper. Put on moderate heat tossing frequently for 10 minutes.Add two cups of vegetable stock. Put the heat on high until it bubbles away, then leave to simmer and stir until it reduces.Add tomato paste and beer then leave to simmer, covered for 20 minutes.Add a dash of water to the flour in a cup and turn into paste, then add to the mix.Simmer for another 10 minutes.It is then ready to serve, we sometimes let it go on for another 45 minutes in the oven on a low heat in a dish with a lid. It's actually quite nice to eat it straight from the dish with some crusty bread or served with mashed potatoes, rice or pasta.
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