Beef and Ale Stew

By Al.E

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Beef stew

Creole Deer Liver

Ingredients

2 sticks of celery, chopped
2 medium onions, chopped
2 carrots, chopped
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

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 200mins
Cost Average budget

Preparation

Step 1

Put a casserole pan on a medium heat and add the vegetables and herbs with some olive oil. Cook for 10 minutes.

Step 2

Add the meat and flour (no need to brown the meat first), together with the ale and tomatoes. Season and stir well,

Step 3

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]

Step 4

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.