Beef and Ale Stew

Recipe adapted from Jamie's Food Revolution

Beef And Ale Stew
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Beef and Ale Stew adapted from Jamie's Food Revolution
Servings
4
servings
Ingredients
  • 2 stalks celery, roughly chopped
  • 2 medium onions, roughly chopped
  • 2 carrots, halved lengthwise and roughly chopped
  • 3 fresh or dried bay leaves
  • Olive oil
  • 1 pound stewing beef (such as chuck), cut into ¾-inch dice
  • 1 heaping tablespoon all-purpose flour
  • 2 cups brown ale, Guinness or stout
  • One 14-ounce can diced tomatoes
  • Sea salt and freshly ground pepper
Directions
  1. If you're using the oven to cook your stew, preheat it to 350°. Place a Dutch oven over medium heat. Place the vegetables, bay leaves and 2 glugs of olive oil into the pot and fry for 10 minutes. Add the meat and flour. Pour in the beer and canned tomatoes. Give the stew a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
  2. Bring the stew to a boil, cover and either simmer slowly over low heat or cook in the oven for 3 hours. Remove the lid for the final 30 minutes of cooking; add a splash of water if the stew looks a bit dry. When the stew is done, the meat should be tender and delicious. Discard the bay leaves, season with more salt and pepper to taste, then serve.
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