Slow Cooked Beef & Ale Stew Recipe
This is an easy recipe that nods towards those feasts of old we discussed last week in our blog post about The Feast of St Martin. In medieval times ale was much more common than wine and using a full, malty beer works best.
500g Diced Beef
200ml Beef Stock
2 carrots sliced lengthways and roughly chopped
1 celery stick chopped
1 leek chopped
1 onion roughly chopped
150g mushrooms chopped
4 tbsp flour
2 garlic cloves crushed
2 tsp thyme
2 tsp sugar
2 tsp wholegrain mustard
4 tbsp tomato puree
2 bay leaves
1 tbsp Worcestershire Sauce
1 tbsp oil
1 tsp salt
1 tsp black pepper
Sear the beef in a hot pan in a little oil. Season well with salt and pepper and coat in 1 tbsp of flour. Transfer to the slow cooker.
Pour the ale into the same pan and cook for a few minutes on a high heat to cook off the alcohol then remove from the heat.
Add all of the chopped vegetables into the slow cooker, then add the remaining 3tbsp of flour, garlic, thyme and sugar, and stir to ensure an even coating.
Add the ale, beef stock, mustard, tomato puree and bay leaves, stir well and cook for 4 hours on high or 6 hours on low.
Once cooked check the seasoning, and add a splash of Worcestershire sauce.
Recipe originally found at: https://www.slowcookerclub.com/slow-cooker-beef-and-ale-stew/