Beef and Tomato Stew


  • 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.

  1. Chop carrots, onions and celery and fry gently in a good glug of oil in a hobproof casserole or stock pot.
  2. Add beef, flour and the bay leaves and stir.
  3. Add beer and can of tomatoes, season and pop the whole lot into the oven for 3 hours at around 150 deg. C.
  4. Serve (the next day, preferably) with mash.