Meat mains
Beef slow cooked in ale
This melting, flavourful beef stew needs a long time in the oven, but hardly any attention. The ale gives it a real depth of flavour and you don't have to be precise with your veg – try parsnips, sweet potato and squash as alternatives or additions to carrots. This slow-cook recipe's great with a robust, earthy mash – try parsnip or celeriac and potato.
Ingredients
- 2 tbsp seasoned plain flour
- 500g diced beef, suitable for stewing
- 4 slices streaky bacon, cut into small pieces
- 4 medium carrots, peeled and cut into chunks
- 200g mushrooms
- 8 shallots, peeled and left whole
- 2 bay leaves
- sprig of thyme
- 300ml dark ale
Method
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Step 1
Preheat the oven to 140°C/Gas 1.
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Step 2
Place the flour in a large bowl. Toss the diced beef, bacon, carrots, mushrooms and shallots in the flour and arrange in a casserole. Sit the bay leaves and thyme on top and pour in the ale.
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Step 3
Place the casserole over a medium heat and bring to a simmer then pop on a tightly fitting lid before transferring to the oven. Leave to cook slowly and gently for 3 hours, stirring occasionally - this allows the meat to become tender and gelatinous.
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Step 4
Check the liquid level occasionally; add a little more ale if needed and remove the lid for the final hour if there's too much liquid. Discard the herbs before serving.
