Traditional Builth Wells Beef & Stout Stew

Sear chunks of beef with onions and carrots. Pour in a bottle of dark stout and enough beef stock to cover.

Stir in a tablespoon of freshly grated horseradish for a unique, sharp depth. Slow-cook for 2–3 hours.

Serve with creamy mash or colcannon. A robust, satisfying meal from the Builth Wells showground tradition.