beef & ale stew

Serves 4

Preparation time 20 minutes

Cooking time 1 hour

2 tablespoons plain flour

500 g (1 lb) lean braising steak, cut into small chunks

40 g (1½ oz) butter

1 tablespoon vegetable oil

1 onion, chopped

2 carrots, sliced lengthways and roughly chopped

2 celery sticks, roughly chopped

450 ml (¾ pint) ale

150 ml (¼ pint) beef stock

2 tablespoons tomato purée

1 tablespoon muscovado sugar

2 teaspoons wholegrain mustard

salt and pepper

Season the flour with salt and pepper, and use to coat the beef. Melt the butter with the oil in a large frying pan on the hob. Fry the beef, in batches, until browned. Transfer to a casserole dish. Add the onion, carrots and celery to the frying pan and fry gently for a further 5 minutes. Add to the casserole dish.

Pour the ale and stock into the frying pan and add the tomato purée, sugar, mustard and a little salt and pepper. Bring just to the boil and pour into the casserole dish. Cover with foil and place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for about 50 minutes until the meat is tender. Check the seasoning before serving. Serve with a root mash.

For herb & parsnip mash to serve as an accompaniment cook 1.5 kg (3 lb) small parsnips in plenty of lightly salted boiling water until tender. Drain and return to the pan. Mash until broken up, then add 100 ml (3½ fl oz) milk, 50 g (2 oz) butter, 2 finely chopped spring onions, 2 tablespoons finely chopped parsley, 1 tablespoon chopped lemon thyme and salt and pepper to taste. Mash well until smooth.