Slow Cooked Beef and Ale Stew is a winter warmer that's great to use with cheaper cuts of beef.
about 6 hours on low
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
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!