Wednesday, 13 December 2006
BEEF STEW WITH ALE
400g diced beef
8 peeled shallots, left whole
400g tin of tomatoes
200g mushrooms, left whole
500ml real ale
2 bay leaves
2 sprigs fresh thyme
Salt and Pepper
Preheat the oven to 160C/Gas Mark 2.
Heat some olive oil in a large casserole pot. Add the shallots and beef and fry until the meat is browned.
Add the mushrooms and fry for a minute or two. Then add the tomatoes, ale, bay leaves and the thyme.
Season and bring to the boil. Put on the lid and pop in the oven for 2-3 hours or until the meat is really tender. Check occasionally, if your stew becomes dry add some water.
Serve with boiled potatoes, creamy mash or some nice rustic bread.
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