Thu, May 24 2012
beef and ale stew
You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes.
Ingredients
• 3 fresh or dried bay leaves
• 500g diced stewing beef
• 500ml ale, Guinness or stout
• 2 sticks of celery
• 2 medium onions
• 2 carrots
• olive oil
• 1 heaped tablespoon plain flour
• 1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper
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If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 • Trim the ends off your celery and roughly chop the sticks • Peel and roughly chop the onions • Peel the carrots, slice lengthways and roughly chop • Put a casserole pan on a medium heat • Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes • Add your meat and flour • Pour in the booze and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours • Remove the lid for the final half hour of simmering or cooking • When done, your meat should be tender and delicious • Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper • You can eat your stew as it is, or you can add some lovely dumplings to it
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