Groaty Pudding or Groaty Dick
Groaty Pudding is a sublime and simple Black Country dish traditionally served on Bonfire Night, a hearty beef stew that is easy to prepare. We’ve added some ale for a bit of a richness in this winter warmer.
- 400g of stewing steak
- 2 medium sized leeks, roughly chopped
- 2 brown onions, sliced
- 2 carrots, roughly chopped
- 200g of Pimhill groats
- 700ml of beef stock (or one beef stock cube dissolved in 700ml of water)
- 400-500ml of ale or stout
- 2-3 bay leaves
- A sprig of fresh thyme
- A good pinch of salt and pepper
- Glug of olive oil
Set the oven to 180°C. Heat the oil in a large casserole dish and start to seal and brown your stewing steak on all sides in batches so as not to crowd the pan.
Whilst you are browning the meat, chop the leeks and carrots into large 3cm chunks and slice the onions. Once the meat is browned, put the meat, vegetables and herbs into a mixing bowl, season well and mix.
Pour the ale into the casserole dish and simmer for two minutes. Put all the contents of the mixing bowl into the dish.
Add enough stock to cover the ingredients in the casserole dish, and bring up to a simmer. If you have any remaining stock, put it aside for later. Once the stew is simmering, turn the oven down to 150°C and put the dish in.
After 2 hours, check the dish every 30 mins for another hour or so until the grouts and beef are tender. If the stew is a little dry, top it up with stock and / or water. Bear in mind that if you add cold water or stock it could add to the cooking time.
Serves well with a dollop of mustard and minted peas!