Beef & Ale Stew –

Ingredients

• 850g good-quality braising steak (chuck steak), cut into medium/large dice
• 4-5 tbsp vegetable oil (or rapeseed, sunflower oil)
• 1 large onion, finely chopped
• 400g British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
• 4/5 medium carrots, peeled and cut into 2.5cm pieces
• 500ml brown ale or IPA
• 4 tbsp plain flour
• 2 tbsp tomato purée
• 1 tsp English mustard
• 250ml beef stock, made with 1 beef stock cube
• 2 large bay leaves
• 2 tsp mixed herbs
• Flaked sea salt and freshly ground pepper
• 29.75oz good-quality braising steak (chuck steak), cut into medium/large dice
• 14oz British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
• 17.5fl. oz brown ale or IPA
• 8.75fl. oz beef stock, made with 1 beef stock cube
• Step 1 Select SEAR/SAUTÉ and set to MD/HI. Select START/STOP to begin. Add the oil and let it heat for 2 minutes.
• Step 4 Turn heat to LOW/MED. Sprinkle the flour over the meat and continue stirring. Stir for approximately 1-2 minutes. Add tomato puree, stirring to coat.
• Step 6 Add a little water, if necessary and season with the flaked sea salt and freshly ground black pepper.
• Step 9 Serve with creamed mash potato.