Beef In Ale
Enjoy the rich and hearty flavors of this delicious beef stew recipe. Tender chunks of beef simmered in ale, combined with a medley of vegetables and fragrant bay leaves, create a comforting and satisfying dish. Whether cooked on the stovetop or in the oven, this stew is sure to warm your soul and impress your taste buds. Remember to remove the bay leaves before serving and savor every spoonful of this savory meal.
— Constant Cookbook
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
Instructions
- If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 â¢
- 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 â¢
- 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 â¢
- 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 â¢
- 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 â¢
- 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 â¢
Yield
Serves 4
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