Prep Time: 30 minutes
Cooking Time: 6 hours on low
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Servings; 4
Ingredients
500g braising beef
1 onion, chopped
2 sticks celery, roughly chopped
2 carrots, sliced lengthways and roughly chopped
500ml bottle of good ale (we like Thwaites Wainwright)
200ml hot beef stock
2 tablespoons tomato puree
2 teaspoons brown sugar
2 teaspoons wholegrain mustard
3-4 tablespoon of flour
Splash of Worcestershire sauce (optional)
Sea salt and freshly ground pepper to season
Directions
- Chop up the beef into 3cm cubes and trim off any fat, place into a hot pan and brown it in a little olive oil, then set aside.
- Add a little more oil, then fry the onion, carrot and celery until browned, then add the meat back in, along with the flour, mustard, tomato purée and sugar. Give it all a good stir around so the meat is nicely covered, then add the bottle of ale and beef stock. Season generously with salt and pepper.
- Depending on the thickness of the sauce you might want to add a touch more flour (sprinkle it in so you don't end up with blobs of flour in your stew), it won't get a lot thicker whilst slow cooking.
- Place it all in the slow cooker, then cook on low for 6-7 hours, less if you increase the temperature.
- Taste for seasoning once cooked, and add a splash of Worcestershire sauce if you want to give it a little bit of zing!