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Recipe of the Month


Black Beef Dexter & Ale Stew

Serves 4 – 6

  • 800g Dexter Braising/Stewing Steak
  • 2 tbsp flour, seasoned with salt and pepper
  • Beef dripping, butter or oil
  • 2 onions, sliced
  • 300ml beef stock
  • 300ml stout (We would recommend Ards Brewing Company Bally Black Stout) 
  • 1 bay leaf
  • 3 sprigs of thyme
  • 2 carrots, peeled and cut into chunky slices
  • 2 small turnips, peeled and cut into chunks

1.Trim the beef of any fat and cut into large chunks. Toss with the seasoned flour to coat. Heat a heavy-bottomed casserole or pan on a medium flame and add a knob of dripping or butter, or a couple of tablespoons of oil. Brown the meat in batches, adding more fat if necessary – be careful not to overcrowd the pan, or it will boil in its own juices – then transfer to a bowl. Scrape the bottom of the pan regularly to prevent any residue from burning.

2. Once all the meat is browned, add some more fat to the pan and cook the onions until soft and slightly browned. Add them to the beef and then pour in a little stock and scrape the bottom of the pan to deglaze it. Add the beef and onions, the rest of the stock and the stout, season, and add the herbs. Bring to the boil, then partially cover, turn down the heat, and simmer gently for two hours.

3. Add the carrots and turnips, and simmer for about another hour, until the meat is tender enough to cut with a spoon. Leave to cool, overnight if possible, and then lift the solidified fat off the top and bring to a simmer.

4. And finally match this dish with one of the gutsy reds at the bottom of the page of course.

Check out our recommended reds for this dish below! 


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  1. Terra Noble Gran Reserve Cabernet Sauvignon

    Terra Noble Gran Reserve Cabernet Sauvignon


    Terranoble Gran Reserva Cabernet Sauvignon, Colchagua Valley, Chile Grapes: 90% Cabernet Sauvignon with 10% Carmenere Style: full-bodied, high tannin, medium acid red. Taste: bold wine, offering complex aromas of blackcurrant, blackberry, tobacco, vanilla and just a suggestion of dried herbs. Fantastically long finish. Big favourite of mine! Pairing: Big juice needs big food! Go for flavoursome cut of steak such a rib eye or sirloin, with a garlic or red wine sauce. Alternatively, go with high quality beef burgers, flame grilled for extra flavour. Learn More
  2. Simonsig Estate Frans Malan (Cape Blend)

    Simonsig Estate Frans Malan (Cape Blend)


    Simonsig Estate Frans Malan (2011) Stellenbosch, South Africa Grapes: Pinotage 64% Cabernet Sauvignon 32%, Merlot 4%, Style: Full Bodied, dry red wine. Cape style blend Taste: A nose of plums and cranberries leads to decadent flavours of moist fruit cake with subtle nuances of cinnamon spice. Soft and subtle tannins with a dry finish Pairing: Beef fillet, slow roasted pork belly, Ostrich steak, Roasted Duck Learn More

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