Beef & ale stew
This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids.
Ingredients
Instructions
If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
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