Beef & Ale Stew
, Serves 6
A slow-simmered stew of stewing beef and caramelised vegetables in a rich stout and tomato gravy.
| prepIf using the oven, preheat to 350°F / 180°C (gas 4) | ||||||
| 2 tablespoons olive oil | Fry veg, salt & pepper, 10 min | Add rosemary & flour, stir 2 min | Pour in ale, cook away | Add tomatoes & tin water | Boil, add beef, season, cover | Simmer or bake 350°F / 180°C, 2 hrs |
| 3 sticks celery, trimmed & chopped | ||||||
| 3 carrots, washed & chopped | ||||||
| 3 onions, peeled & chopped | ||||||
| 1/2 bunch fresh rosemary / 15 g, leaves stripped (or 3 bay leaves) | ||||||
| 1 heaped tablespoon plain flour | ||||||
| 500 ml ale, Guinness or stout | ||||||
| 400 g tin plum tomatoes | ||||||
| 1 tomato tin of water (to swirl out the tin) | ||||||
| 750 g diced stewing beef | ||||||
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