Beef & Ale Stew

• Stewing beef(800 g)
• Potato(3)
• Carrot(2)
• Celery(2)
• Onion(1)
• Garlic(3 cloves)
• All-Purpose Flour(2 tbsp)
• Tomato paste(1 tbsp)
• Ale(330 ml)
• Beef Broth(500 ml)
• Worcestershire sauce(1 tbsp)
• Thyme(1 tsp)
• Rosemary(½ tsp)
• Bay leaf(1)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Cut the {Stewing beef} into rough bite-size pieces. Peel and chop the {Potato} into large chunks, slice the {Carrot}, slice the {Celery}, dice the {Onion}, and finely chop the {Garlic}.

   ~15 min

2. 2

   Heat the {Olive oil} in a large heavy pot over medium-high heat. Season the {Stewing beef} with {Salt} and {Black pepper}, then brown it in two batches until lightly golden all over. Transfer to a plate.

   ~12 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery} to the pot. Cook until softened, then stir in the {Garlic}, {Tomato paste}, {Flour}, {Thyme}, and {Rosemary} for 1 minute to coat the vegetables.

   ~8 min

4. 4

   Pour in the {Ale} and scrape up the browned bits from the bottom of the pot. Return the {Stewing beef} to the pot with the {Beef Stock}, {Worcestershire sauce}, and {Bay leaf}. Bring to a gentle simmer.

   ~5 min

5. 5

   Cover partially and simmer for 45 minutes, stirring once or twice, until the beef is starting to soften.

   ~45 min

6. 6

   Add the {Potato}, stir well, and simmer uncovered for 25 minutes more until the potatoes are tender, the beef is very soft, and the gravy has thickened. Remove the {Bay leaf}.

   ~25 min

7. 7

   Ladle into bowls and finish with the {Fresh parsley} if using.

   ~0 min