Cotswold Way Beef Stew was made using local ingredients wherever possible.
“We like the idea of using a local brew made from local ingredients in the stew,” says Mark Sandell. “I have tried other ales to give this kind of dish a touch of richness but Cotswold Way does have a very compatible, local, flavour and I found it to be just the right strength.”

The pub was selling up to 40 servings per week of Cotswold Way Beef Stew selling at £10.95.

“The refurbishment has resulted in a significant increase in trade,” says Rob Cinnamond, particularly when you think of the location. We have a strong local trade but we are getting a lot of customers from Gloucester and further afield who have heard about us.”

Rob Cinnamond (right), Mark Sandell (centre) and bar staff display Cotswold Beef Stew made with Cotswold Way beer from Wickwar Brewing

RECIPE FROM CHEF MARK SANDELL

Cotswold Beef Stew

This all in one hot pot would, in past times, have provided two meals; meat and vegetables for one and broth for another

Ingredients

1oz butter

2 small turnips, cubed

1 ½ lb stewing steak, cubed

1 dessert spoon chopped herbs

8oz streaky bacon rashers Each cut into four

salt and white pepper

1 tablespoon flour

1 pint of wick war Cotswold way

1 ½ pints water

½ lb potatoes peeled

2 carrots sliced

3 leeks cut into rings

2 onions sliced

Method

Melt the butter in a large sauce pan and fry the beef and bacon lightly, then sprinkle over the flour and fry for a further minute . Add the water and bring to the boil , then cover and simmer for 40 minutes . Allow to cool slightly and skim, then add the onions , carrots , and turnips, herbs and seasoning and bring to the boil . Add the wick war beer , cover and simmer for 1 hour . Add the potatoes and leeks , cover and simmer for a further 30 minutes . Serve , sprinkling each portion with a little finely chopped parsley.

Serves 4 to 6