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A rich, thick and delicious stew perfect for the start of autumn. Using a good ale or stout means no need to make your own stock and keeps the dish super-simple to prepare. This recipe can be cooked from start to finish, right onto the table, in a single pot (a cast iron cooking pot is best).
Servings: 4-6 people
Prep time: 15 minutes
Cook time: 3-4 hours
Ingredients
- 500 g beef stewing steak
- 500 ml dark ale
- 2 celery sticks
- 1 large onion
- 250 g chestnut mushrooms whole
- 3 tbsp plain flour
- 2 tins chopped tomatoes
- 1 bay leaf
- pinch sea salt
- pinch cracked black pepper
Instructions
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Preheat the oven to 180ºC/350ºF/gas 4. Chop the beef stewing steak into rough, 2cm cubes and slice the onions.
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Put your casserole dish on a medium heat on the hob with a little olive oil and add the onions and stewing steak. Cook until the onions are softened and the steak is browned.
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Add the flour to create a roux. Gradually add the ale or stout, stirring while you do so. Once thickened, add the tinned tomatoes.
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Roughly chop the celery and add to the pot. Allow to simmer for ten minutes, stirring occasionally, then transfer to the oven for 3 hours or until the meat is cooked through. After 2 hours in the oven add the mushrooms.
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Remove from the oven and serve straight from the pot along with some dumplings or crusty bread.
