This rich and tasty stew uses Samuel Smith’s Organic Pale Ale, a light, delicious beer brewed using well water (the original well at the Old Brewery, sunk in 1758, is still in use, and the hard well water is drawn from 85 feet underground); best barley malt, yeast and aromatic hops.
- 3-4 tbsp groundnut oil
- 2 onions, peeled and roughly diced
- 2 carrots, peeled and sliced
- 2 celery sticks, trimmed and cut into chunks
- 1 x 400g/14oz tin plum tomatoes
- 1 tsp black pepper
- 2 fresh bay leaves
- 2 sprigs fresh thyme
- 1 tbsp flour (seasoned with ½ tsp cayenne pepper)
- 500g/1lb 2oz diced braising beef
- 500ml/17fl oz Samuel Smith’s Organic Pale Ale
- salt and freshly ground black pepper
- Heat the oil over a medium heat. Add the onions, carrots and celery and fry for 4-5 minutes until they are softened but not browned.
- Add the plum tomatoes, pepper, bay leaves and thyme and continue cooking, stirring regularly, for 3-4 minutes.
- Coat the beef in the seasoned flour and then add to the pan. Continue to cook for 2-3 minutes, allowing the beef to brown slightly.
- Pour in the Sam Smith’s Organic Pale Ale and bring the mixture to the boil. Then reduce the heat until the mixture is simmering and allow to simmer gently for 3 hours, stirring every 20-30 minutes, until the beef is tender and the sauce is rich.
- Serve the beef and ale stew with creamy mashed potatoes and steamed green vegetables.
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