Beef and Ale Stew
- 2 sticks of celery
- 2 medium onions
- 2 carrots
- olive oil
- 1 heaped tablespoon plain flour
- 1 x 400g tin of chopped tomatoes
- salt and pepper
- 3 bay leaves
- 500g diced stewing beef
- 500ml ale
- Guiness or stout
Level of difficulty Average
Preparation time 10mins
Cooking time 200mins
Cost Average budget
Put a casserole pan on a medium heat and add the vegetables and herbs with some olive oil. Cook for 10 minutes.
Add the meat and flour (no need to brown the meat first), together with the ale and tomatoes. Season and stir well,
Bring to the boil, put the lid on and simmer for 3 hours [or cook for the same amount of time in an oven preheated to 200oC]
Remove the lid for the final 30 minutes.
For chicken stew - replace the beef, ale and bay leaves with 500g diced boneless/skinless chicken thighs, 3 sprigs of thyme and 500ml of white wine. Cook for 1 and a half hours.
For lamb stew - replace the beef, ale and bay leaves with 500g diced stewing lamb, 3 sprigs of rosemary and 500ml of red wine. Cook for 2 and a half hours.
For pork stew - replace the beef, ale and bay leaves wtih 500g diced stewing pork, 3 sprigs of sage and 500ml medium dry cider. Cook for 2 and a half hours.