Thursday 1 December 2016

Black Country Beef Stew - Groaty Pudding

Groaty pudding is a traditional Black Country dish made from beef and oats and is slow cooked either in the oven or on the hob. Locally and affectionately it is known as Groaty Dick and I doubt I'm not the only one who finds that just a little bit funny. Childishness aside it is a very tasty, easy and warming stew and is perfect served up with chunks of oat bread and butter. As we are visiting the wonderful Black Country Living Museum this fresh and bracing autumnal weekend (hunting for Santa) it is the perfect comfort meal inviting us back to the snug and cosy van.


500g Stewing steak
2tbsp Oatmeal
2tbsp Parched peas (soaked overnight / optional)
3tbsp Pearl barley
1x Large onion, diced
1x Carrot, peeled and sliced
1x Garlic clove, crushed
1x Leek, sliced
2x Celery sticks, sliced
500ml Beef stock
1x Tin of chopped tomatoes
500ml Water
1tsp Mace
1tsp Smoked paprika
1tsp Turmeric (I am trying use more turmeric as it is good for you)
1tsp Balsamic vinegar
2x Cloves
1tsp Marmite
2x Bay leaves
1tbsp Chopped rosemary leaves
1tsp Thyme leaves
Spring onion for garnish


1. Season the beef then in a frying pan brown it in batches then transfer to a big casserole dish.
2. In the same fry pan sweat off the onions for 5 minutes then pour in the stock, tomatoes and water and bring to a simmer. Pour into the casserole dish.
3. Add all the remaining ingredients to the casserole dish and cook in the oven on gas mark 3 for about 3 hours.
4. Plate up with some nice bread and butter, garnish with a bit of sliced spring onion if you have some and tuck in!

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