By Claire
Nutritional Info(100g)
- Onions
- Carrots
- Celery
- Tomatoes
- Black peppercorns
- Bay leaves
- Thyme
- Cayenne pepper
- Braising steak
- Ale
- Ale
- Black pepper
Beef and ale stew
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 ½ 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.
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Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.
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Stir in the seasoned flour and cook for 2–3 minutes.
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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.
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Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables.
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Beef and ale stew