United States
Cooking time - 155 mins
Serves - 4
Difficulty - easy peasy
Ingredients
- 500g/17.6oz beef
- 1 tbsp plain flour
- 3 tbsp vegetable oil
- 1 large onion
- 4 carrots
- 250ml/8.5fl. oz bitter ale
- 250ml/8.5fl. oz chicken stock
- 2 bay leaves
- 2 thyme sprigs
- 2 beef stock cubes
- 500g/17.6oz potatoes
- Pickled red cabbage or cooked beetroot, to serve (optional)
Method
- In your Jean Patrique Plastic Mixing Bowl (small), toss together the beef and flour.
- Add some 1 tbsp of oil to your Whatever Pan and sear the flour-coated beef on high-heat in batches until browned on all sides. Set aside on a plate.
- Reduce the heat to medium and pour in the remaining oil into your Whatever Pan.
- Fry the onion and carrots until softened.
- Return the beef to your pan. Add the ale, stock, herbs and crumble in the stock cubes. Season well.
- Bring to a boil, then reduce the heat to a simmer.
- Place the potatoes on top of the stew. Cook for at least 2 hours until the meat is tender and the potatoes soft.
- Plate and serve with some pickled red cabbage or cooked beetroot. Enjoy!
