Beef and ale. Stew. Reading those words just makes my mouth water. How can you go wrong? And with a recipe from Jamie Oliver, you can be sure that a great meal awaits you. Here is his recipe for this dish:
3 fresh or dried bay leaves
500g diced stewing beef
500ml ale, Guinness or stout
2 sticks of celery
2 medium onions
1 heaped tablespoon plain flour
1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper
You are going to love this slow-cooked stew recipe, because itâ€™s so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes youâ€™re often told to brown off the meat first. But Iâ€™ve done loads of tests and found the meat is just as delicious and tender without browning it first, so Iâ€™ve removed this usual stage from the recipe.
If using the oven to cook your stew, preheat it to 180ÂºC/350ÂºF/gas 4 â€¢ Trim the ends off your celery and roughly chop the sticks â€¢ Peel and roughly chop the onions â€¢ Peel the carrots, slice lengthways and roughly chop â€¢ Put a casserole pan on a medium heat â€¢ Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes â€¢ Add your meat and flour â€¢ Pour in the booze and tinned tomatoes â€¢ Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper â€¢ Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours â€¢ Remove the lid for the final half hour of simmering or cooking â€¢ When done, your meat should be tender and delicious â€¢ Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper â€¢ You can eat your stew as it is, or you can add some lovely dumplings to it
I can almost SMELL it!