Beef and ale stew by Jeremy Strode

Serves

Prep Time

Cook Time

Ingredients

70 ml vegetable oil

1 kg chuck steak, cut into 2cm cubes

salt and pepper

2 brown onions, peeled and chopped

2 carrots, peeled and diced

750 ml ale

0.5 cup plain flour

2 litre beef stock

1 sprig thyme

2 bay leaves

Heat the vegetable oil in a large, heavy based saucepan. Season the beef with salt and pepper and brown on all sides in batches. Remove to a plate.
Add the onion, carrot and celery to the pan and fry until soft. Add the ale and reduce by three quarters. Stir flour into the ale.
Return the beef to the pan and add the remaining ingredients. Cover and simmer until the beef is tender and sauce has thickened (around 90 minutes).
Serve with mashed potatoes or grilled sourdough.