Beef and Ale Stew

Ingredients

• braising steak, diced — 800g
• plain flour — 30g
• sunflower oil — 30ml
• brown ale — 500ml
• beef stock — 400ml
• carrots, chopped — 300g
• swede, cubed — 300g
• brown onion, diced — 150g
• tomato puree — 30g

Method

1. 1

   Toss the diced beef in the flour, salt, and pepper until well coated.

2. 2

   Heat the sunflower oil in the casserole dish over medium-high heat and brown the beef in batches until a crust forms, then remove and set aside.

3. 3

   In the same pot, fry the diced onions until softened, about 5 minutes.

4. 4

   Stir in the tomato puree, then add the ale and beef stock, scraping up any browned bits from the bottom of the dish.

5. 5

   Return the beef to the dish, bring to a gentle simmer, cover, and cook on low heat for 90 minutes.

6. 6

   Add the carrots and swede to the dish, cover, and cook for a further 45-60 minutes until the vegetables and beef are tender.

7. 7

   If the sauce is too thin, simmer uncovered for the final 10 minutes to reduce to your desired consistency.