Beef and ale stew
This hearty, slow-cooked stew is easy to throw together and creates very little washing up.
Ingredients
- 3–4 tbsp groundnut or any flavourless oil
- 2 onions, finely chopped
- 2 carrots, peeled and thickly sliced
- 2 celery sticks, trimmed and cut into large pieces
- 400g tin good-quality plum tomatoes
- 1 tsp crushed black peppercorns
- 2 fresh bay leaves
- 2 sprigs thyme
- 1 tbsp flour (seasoned with Β½ tsp cayenne pepper)
- 500g/1lb 2oz diced braising steak
- 500ml/17fl oz pale ale
- salt and freshly ground black pepper
Method
Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned.
Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.
Stir in the seasoned flour and cook for 2–3 minutes.
Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon.
Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables.
