Classic Beef and Ale Stew

Ingredients

• 700 g beef chuck, diced
• 500 ml brown ale
• 400 ml beef stock
• 3 carrots
• 2 onion
• 400 g floury potatoes
• 2 tbsp tomato purée
• 3 tbsp plain flour
• 2 tbsp sunflower oil
• 1 tsp dried thyme
• 2 bay leaves

Method

1. 1

   Toss the diced beef in the flour with a good pinch of salt and pepper until evenly coated.

2. 2

   Heat the oil in a large, heavy-based casserole over a high heat. Brown the beef in batches until deeply coloured, then set aside.

3. 3

   Reduce the heat to medium, add the chopped onions and carrots and soften for 5 minutes.

4. 4

   Stir in the tomato purée, then pour in the ale and stock, scraping up any browned bits from the base of the pan.

5. 5

   Return the beef to the pot, add the thyme and bay leaves, and bring to a gentle simmer.

6. 6

   Add the potato chunks, cover, and cook on a low heat for 45 minutes until the beef is tender and the sauce has thickened. Remove bay leaves and serve.