Wednesday, December 29, 2010

Beef and Ale Stew

My husband actually made this one and it was amazing! Absolutely the best stew I've ever had. And it wasn't just because I didn't have to cook it. :)

Beef and Ale Stew
adapted from the amazing Jamie Oliver

2 Celery Stalks
2 Medium Onions
2 Carrots
3 Dried Bay Leaves
Olive Oil
1 pound Diced Stew Beef
1 heaped Tablespoon All-Purpose Flour
2 cups Guiness Draught
1 (14oz) can of Diced Tomatoes
Sea Salt and Freshly Ground Black Pepper

Trim the ends off your celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthways, and roughly chop. Heat a Dutch oven over medium heat. Put all the vegetables and bay leaves into the pan with 2 Tablespoons of olive oil and fry for 10 minutes.

Add your beef and flour. Pour in the beer and tomatoes. Stir well, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper. Bring to a boil, put the lid on, and simmer slowly for 2-1/2 hours. Remove the lid and cook for 30 minutes longer. Add water if it looks a bit dry.

Remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper.

Serves 4-6

Served with Irish Soda Bread.

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