Beef and black pudding stew

  • Serves: 4
  • Cooking time: 3 hours
  • Total time: 3 hours


  • 800g/1¾lb beef, roughly diced
  • ½l/1 pint of good quality beef stock
  • 4 tbsp. plain flour
  • 1 slice black pudding, diced
  • 1 white onion, diced
  • 2 bay leaves
  • 1 tbsp. wholegrain mustard
  • 1 tbsp. butter
  • 1 tbsp. worcester sauce
  • Black pepper for seasoning
  • Served with
  • 1kg/2lbs white potatoes, mashed
  • 250g purple sprouting broccoli
Beef and black pudding stew

I credit the idea for this beef and black pudding stew to a local butcher, who during our conversation suggested I try a slice of black pudding in with a traditional british beef stew. This beef stew is simple, and provided you don't let it go dry, or burn, and use good quality ingredients will turn out absolutely gorgeous. Even my friends who were dubious about the use (and taste!) of black pudding were impressed by it's impact.

Regular readers will notice that I do very much enjoy eating black pudding, but this seasoned blood sausage, and British favourite is best enjoyed in small doses, and alongside other big robust flavours. I served this meal as a Sunday lunch, with some mashed white potatoes, and purple sprouted broccoli and it went down very well indeed!


  1. Add some olive oil to a casserole pan over a medium heat and cook the onions until soft.
  2. Remove the onions from the pan and set aside.
  3. In a mixing bowl, add the roughly diced beef and the flour and stir so the meat is covered with flour. The flour will give you a nice thick gravy at the end of the cooking process.
  4. Add a little more olive oil to the pan and brown the beef, you want to make sure to get some real caramelisation of the meat to bring out the flavour.
  5. Boil the kettle and prepare about half a littre, or a pint of beef stock, you don't need to be too exact as you will be adding water throughout the stewing process as necessary.
  6. To the casserole pan, add the beef stock, the sweated onion, the worcester sauce, wholegrain mustard, bay leaves and a healthy dose of black pepper - don't add salt, it's not needed.
  7. Bring to a simmer, and cook for 2 hours, taking care to give it a regular stir to stop it sticking, and add more water as necessary. The sauce should be thick and glossy, so as not to swamp your plate.
  8. After 2 hours, the meat is going to be very soft, and will have broken down, so turn it down to a gentle simmer for the last 30 minutes whilst the potatoes are prepared and cooked.
  9. About 10-15 minutes later, chop the slice of black pudding, and stir it into the stew and it will dissolve and its fats and salts will impart the sauce. I also started to cook my broccoli at this point.
  10. After another 15 minutes or so, or when the accompaniments are ready, turn off the hob.
  11. Mash the potatoes, drain the broccoli and plate up the stew.
  12. Enjoy in some good company!
Most English black puddings are characterised by the inclusion of oatmeal, onions and herbs, notably pennyroyal, and it is this that separates it from European versions, particularly the far creamier French variety.

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