Three Peaks Beef Stew, Yorkshire Dales Restaurants
Called the ‘Three Peaks Beef’, this traditional styled ‘carbonade’ or beer braised stew, utilises the best Yorkshire produce to create the tastiest, slow cooked expression of local produce and passionate cooking.
Using tender pieces of beef shin from the cattle of the low fells; brown in a pan with roughly diced onion, thyme sprigs, and a few garlic cloves (crushed under a knife) a bay leaf and a tablespoon of beef dripping. When all the meat pieces are evenly coloured, remove them from the pan and keep to one side.
Add to the pan a mix of locally grown root vegetables (carrots, parsnips, swede and turnips work well) that have been peeled and cut into ½” dice. Fry briskly until they and the onions begin to caramelise. Now add a heaped tablespoon of plain flour and stir until all the flour has been absorbed into the juices. Gradually add two pints of ‘Three Peaks Beer'
, stirring all the time. When it is all in, return the meat to the pan and gently bring to a simmer. At this point add salt, freshly milled pepper and a tablespoon of tomato paste. Put on a lid and place in the middle of a moderate oven and leave for 2 ½ hours.
Serve in a freshly made large Yorkshire Pudding and enjoy, with a pint or two of our favourite brew