This hearty, slow-cooked stew is easy to throw together and creates very little washing up.
less than 30 mins
over 2 hours
- 3-4 tbsp Extra Virgin Olive oil
- 3 onions, peeled and roughly diced
- 3 carrots, peeled and sliced
- 3 celery sticks, trimmed and cut into large pieces
- 1 x 400g/14oz tin good-quality chopped tomatoes
- 1 tsp crushed black peppercorns
- 2 fresh bay leaves
- 2 sprigs fresh thyme
- 1 tbsp flour (seasoned with ½ tsp cayenne pepper)
- 500g/1lb 2oz diced braising beef
- 500ml/17fl oz King Puck Pale Ale
- salt and freshly ground black pepper
- 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 chopped tomatoes, crushed black peppercorns, bay leaves and thyme and continue to cook, stirring regularly, for 3-4 minutes.
- Stir in the seasoned flour and continue to cook for 2-3 minutes.
- Add the beef to the vegetable mixture, then pour in the King Puck Pale Ale and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer gently for 3 hours, stirring every 20-30 minutes, until the beef is tender enough to be cut with a spoon.
- Serve the beef and ale stew either in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables.