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.
Video
Notes
Choice Of Ale
This stew is made by the choice of ale! Full, malty ales work best, try Adnams Broadside. Don't be tempted to use craft or pale ales - the extra hops in the beer will add an unpleasant taste to the stew.
Gluten Free
If you're making this recipe gluten free, replace the following ingredients:
Ale - There are loads of gluten free beers on the market - try Old Speckled Hen Gluten Free if you're after a suggestion.
Flour - Replace the flour with corn flour.
Stock - most stock is gluten free, but check before using. We used Knorr Beef Stock Cubes.