Beef and Ale Stew

MUNCH RATING: 5/5

This is a really tasty stew and I made a huge batch of it so I could freeze some portions. It tastes even better the next day/reheated.
Next time I’ll try cooking it in my slow cooker.

• Serves: 4-6
• You will need: a large ovenproof casserole dish
• Oven temperature: Gas mark 3/325°F/170°C
• Prep time: 30 minutes
• Cook time: 2 - 2½ hours

Ingredients:

• 1.3kg (3lb) braising steak (chuck & blade) or beef brisket, cut into large cubes
• 50g (2oz) butter
• 1 Tablespoon oil
• 3 large onions, sliced
• 4 cloves garlic, crushed
• salt and pepper
• 2 level Tablespoons flour
• 1 level Tablespoon soft brown sugar
• 300ml (½ pint) beef stock
• 450ml (¾ pint) brown ale (such as Newcastle Brown Ale)
• 1 Tablespoon wine vinegar
• bouquet garnis (parsley stalks and tarragon wrapped in a bay leaf)
• 2 bay leaves

Directions:

1. Preheat oven to Gas mark 3/325°F/170°C.
2. Melt the butter in a heavy based pan and add the oil.
3. Fry the beef quickly on all sides, in batches. Remove from the pan and set aside.
4. Reduce the heat and add the onions and garlic, cook until golden brown.
5. Push the onions to one side, then add the flour and sugar and cook to colour the roux.
6. Return the beef to the pan, then stir in the stock a little bit at a time. Add the vinegar and brown ale and bring to the boil.
7. Add the bouquet garni and bay leaves and season with salt and pepper.
8. Cover with damp greaseproof paper and a lid and cook in the oven for 2-2½ hours.

COOK’S NOTES:

• This stew is great with added carrots too as they become really sweet and tender. I cut them into 1 inch triangular wedge chunks and add them after the onions have become golden brown.