This dish is perfect for those cold, wintry days – a warming, hearty and delicious casserole of beef cooked in ale and seasonal vegetables.

SERVES 4

Ingredients

750g of diced stewing/braising steak

3 tbsp plain flour

3 tbsp of olive or vegetable oil

2 medium onions, quartered

1 parsnip, also cut into large chunks

375g carrots, cut into large chunks

1-2 sticks of celery, cut thickly

500ml of good, strong ale

2 bay leaves

Sprig of thyme

Salt and ground black pepper to season

Method

First, preheat the oven to 170°C / gas mark 3.

Next, place the diced meat onto a large plate or in a large bowl, sprinkle over the flour and give it a quick mix. Add half the oil to your (oven/flameproof) casserole dish, heat on the hob and fry off the beef for a couple of minutes or until adequately browned.

Once done, remove the meat to a clean plate, add the remaining oil to casserole dish along with the parsnip, carrots, onions and celery, and lightly sauté for a good 5 minutes.

Return the beef to the casserole dish, pour in 500ml of ale and drop in the thyme and bay leaves. Stir and make sure you season well with plenty of salt and black pepper.

Place the lid on the casserole dish and bring the contents to simmering level. Then, transfer to the oven for approximately 2 hours or until the meat is tender, stirring occasionally.

Recommend to serve with creamy mashed potatoes and cabbage. Enjoy!

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