Beef and Tomato Stew
Ingredients
- 2 carrots
- 2 sticks celery
- 1 medium onion
- 500 g stewing steak
- 1 rounded tablespoon plain flour (add more if you like thick stews)
- 2-3 bay leaves
- 500 ml charismatic ale, like Theakston Old Peculier or Newcastle Brown
- 1x can chopped tomatoes
Continuing my obsession for all things one-pot, this is a simple recipe for a hearty stew. I add an extra level tablespoon of flour because I like a thick gravy. Although it’s a great winter warmer, bear in mind that you will need to throw a window or two open during cooking as the rich beer smell fills the house for the three hours of cooking – and quite a while after! Lastly, as with any stew, it’s actually better made the day before and left overnight to steep.
- Chop carrots, onions and celery and fry gently in a good glug of oil in a hobproof casserole or stock pot.
- Add beef, flour and the bay leaves and stir.
- Add beer and can of tomatoes, season and pop the whole lot into the oven for 3 hours at around 150 deg. C.
- Serve (the next day, preferably) with mash.
