There’s nothing like a hot stew to fend off the winter’s chill, and this simple steak and ale stew is a great option that is packed with wholesome, hearty ingredients. Loaded with delicious slow cooked beef and a variety of veg for those cold fighting vitamins, it’s the perfect, delicious antidote to the winter blues. This classic comfort food recipe will instantly become part of your winter repertoire – serve over a generous dollop of mashed potato or with your favourite dumpling recipe for a complete meal that will leave everyone asking for seconds.
- 2tbsp olive oil
- 2tbsp plain flour
- 1kg braising steak
- 2 onions, roughly chopped
- 2 sticks of celery, diced
- 4 carrots, sliced
- 1 green pepper, chopped
- 500g chestnut mushrooms, halved
- 2 garlic cloves, finely chopped
- 400ml beef stock
- 300ml good ale
- 1tbsp tomato puree
- 1tbsp balsamic vinegar
- Small bunch of thyme
- Salt and pepper, to season
Heat the olive oil in a large saucepan.
Dust the braising steak in the flour, and brown the meat, cooking for approximately 5 minutes until it’s sealed and starting to darken.
Remove the meat from the pan and set to one side, then add the onions, celery, carrots, peppers and mushrooms, cooking for another 5 minutes or so until they begin to turn soft. Add the garlic and cook for a further minute.
Return to the meat to the pan, pour in the ale, stock, tomato puree and vinegar, and bring the mixture to the boil. Add the sprig of thyme, then turn the heat down to low and cover and simmer for an hour. Stir, season to taste, and cook for another 30-45 minutes until the meat is tender and the vegetables are soft.
You can easily substitute the veg to suit the ingredients you have in the fridge - try a generous handful of shallots instead of onions, or swede instead of carrots.