Steak and Ale Stew
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt and pepper to season
- 2 sprigs rosemary
- 1 tablespoon balsamic vinegar
- 1 tablespoon plain flour
- 4 sprigs thyme
- 2 tablespoons vegetable oil (i use rapeseed oil)
- 600 g stewing steak diced
- 3 medium carrots (approx 300g) cut into large chunks
- 2 medium parsnips (approx 300g) cut into large chunks
- 1/2 a celeriac (approx 150g) cut into chunks
- 500 ml dark beer
- 1 heaped tablespoon tomato purã©e
- 2 teaspoons english mustard
- Carbohydrate 3.26422500137341 g
- Cholesterol 70.5 mg
- Fat 19.662675 g
- Fiber 0.660774988591671 g
- Protein 31.1484350000395 g
- Saturated Fat 7.76545825 g
- Serving Size 1 1 Serving (159g)
- Sodium 118.164250001855 mg
- Sugar 2.60345001278174 g
- Trans Fat 2.55018975 g
- Calories 322 calories
Pre-heat the oven to 150 degrees C (fan oven)Place the stewing steak, flour, a good pinch of salt and pepper in a bowl and thoroughly coat the meat with the flourHeat the oil in a large frying pan and brown the meat, you will probably need to do this in two batchesTransfer the browned meat to a casserole dish and add all the vegetablesPour the beer into the frying pan and use a wooden spoon to scrape and de-glaze the pan, then add the tomato purée, mustard and balsamic vinegar and mix togetherPour the mixture into the casserole dish, add the herbs and put a tight fitting lid onCook in the oven for 2½ hours checking it half way through and adding more water if required (I find it needs about 150ml extra water)I like to serve with baked potatoes to make good use of the oven being onFreeze any leftovers for another day
