Beef and Ale Stew

Serves 4

Ingredients

• 600g shin of beef, or braising steak
• 2 tbsp sunflower oil
• ½ swede, peeled and diced
• 2 onions, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 stick celery, washed and roughly chopped
• 1 tbsp plain flour
• 400g chopped tomatoes
• 2 bay leaves
• 500ml British ale
• 1 beef stock cube
• 10 chestnut mushrooms, halved

Total time required 3 hrs

• Preparation time: 30 mins
• Cooking time: 2 hrs 30 mins

Instructions

1. Preheat oven to 180°C/350°F/gas 4.
2. Heat 1 tbsp of oil in a casserole pan on a medium heat, add the beef and brown on all sides then tip the beef onto a plate.
3. Add 1 tbsp of oil to the casserole pan and the swede, onions, carrots and celery and fry on a medium heat for 5 minutes.
4. Add the beef back to the pan with 1 tbsp of flour and cook for 1 minute.
5. Add in the ale and tomatoes, then add the stock. Give it a good stir, then season with a good pinch of sea salt and black pepper and add bay leaves.
6. Bring to the boil, put the lid on place in the oven for 2 ½ hours, or until the meat falls apart easily.
7. Remove the lid and add the mushrooms for the final 30 minutes of cooking.
8. Remove the bay leaves before serving, then taste and adjust the seasoning, if required.