Beef & Ale Casserole

Ingredients

• 1 tbsp vegetable oil
• 600g diced stewing beef
• 1 onion, sliced
• 2 carrots, chunked
• 150g mushrooms, halved
• 2 tbsp plain flour
• 330ml ale or stout
• 300ml beef stock
• 1 tbsp tomato purée
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper, to taste

Method

1. Preheat the oven to 160°C (140°C fan)/Gas Mark 3.
2. Heat the oil in a large, flameproof casserole dish over medium-high heat. Brown the beef in batches, about 5 minutes per batch, then set aside.
3. Add the onion, carrots, and mushrooms to the dish and cook for 5 minutes until softened.
4. Stir in the flour and cook for 1 minute, then gradually pour in the ale, stirring to avoid lumps.
5. Add the stock, tomato purée, bay leaf, thyme, and the browned beef. Bring to a simmer.
6. Cover and transfer to the oven. Cook for 1 hour 45 minutes, until the beef is tender, stirring once halfway through.
7. Remove the bay leaf, season with salt and pepper, and serve.