Beef Stew: Cooked In A Red Ale Sauce (Served With: Beetroot Mash Potato)

1. 1

   Heat the oil in a large, heavy based casserole dish over a moderate heat. Season the meat, then sear until golden/brown in colour all around.

2. 2

   Remove the meat from the dish, drop in the onion, garlic, carrot, celery, bay leaf and sprigs of thyme. Sweat the vegetables for 6-8 minutes, stiring very occasionally until slightly softened and a slight change in colour.

3. 3

   Return the meat to the dish, increase the heat slightly and de-glaze the dish with the ale. (Ensure you stir the base to loosen any debris.)

4. 4

   Pour in the beef stock and bring the dish to the boil for a brief moment, whilst stiring in the tomato puree. Bring the dish back down to a simmer, and cover the dish with a tight fitting lid.

5. 5

   Cook gently for no more than 1 hour 30 mintues. Check and stir occasionally.

6. 6

   When it's ready. Immediately turn off the heat. Discard the bay leaf and sprigs of thyme. Plate up 2 portions, and garnish with x2 balls of beetroot mash, and a sprig of thyme resting on top for each dish.

7. 7

   (Optional) My personal drink recommendation: Cabernet Sauvignon.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.