Possum’s Recipe Book

Beef and Ale Stew

Serves 4-6

400g lean diced beef steak
1 tbsp. olive oil
1 500ml of your favourite Strong Ale 
1 onion - diced
2 carrots - diced
2 sticks celery - thinly sliced
1 garlic clove - thinly sliced
1 bay leaf
800ml beef stock or 1 beef stock cube dissolved in 800ml hot water

Method
Put beef into a glass bowl and cover with ale. 
Cover and put in the refrigerator for 2 hours or over night. 

Preheat oven to 180C (Fan) / 160C (Gas)

Gently heat oil in a fry pan. Add beef and fry over a medium heat until brown. 
Add onions, carrots and celery and fry gently until onions are soft. 
Place meat and vegetables in a le creuset or ovenproof dish.
Add stock, bay leaf salt and pepper.  
Make sure meat and vegetables are covered by stock. 
If not add extra water.
Cook in the centre of the oven for 21/2 hours or until meat is tender.

Serve with mashed potatoes and baby spinach leaves.