Hearty Beef Stew

This recipe is probably a little more complicated than my usual fare, but it’s getting later in the year, the temperature is starting to drop and that calls for something hearty, flavoursome and deeply comforting. What’s more hearty, flavoursome and comforting than a big bowl and beef stew?

You will need:
1000g of braising steak, cut into good sized chunks
1 medium onion, finely diced
1 large carrot, finely diced
2 celery stalks, finely diced
4 cloves of garlic, crushed
4 tbsp of tomato puree
2 tsp dried thyme
500ml of ale
500ml of beef stock
200g baby potatoes, washed thoroughly and halved if necessary
200g chantenay carrots, washed thoroughly and halved if necessary
200g baby pearl onions, peeled
200g baby button mushrooms, brushed clean
3 tbsp of vegetable oil (rapeseed oil)
Salt and black pepper to season

Method:
1. Preheat the oven to 180˚C.
2. In a large ovenproof pan, with a lid, heat 1 tbsp of oil over a medium-high heat.
3. Season the beef generously, with salt and pepper, and add to the pan to brown. Do not overload the pan, cook the beef in batches if necessary.
4. Once browned remove the beef from the pan and set aside. Deglaze the pan, using a small amount of the stock, and pour it over the beef.
5. In the same pan, heat 1 tbsp of oil over a medium heat. Add the diced onion, diced carrot, celery and garlic to the pan and cook for about 3 minutes, until the onions softens slightly.
6. Add in the tomato puree and thyme then cook for a further 2 - 3 minutes.
7. Add the beef, any juices from the beef, beer and stock to the pan. If the beef is not covered, add more stock.
8. Bring to the boil, reduce to a low heat and cook for 2 minutes. Cover with the lid and place in the oven for 2 1/2 hours.
9. Remove from the oven, add in the baby potatoes and chantenay carrots then return to the oven for another 30 minutes.
10. In a frying pan, heat 1 tbsp of oil over a medium heat, add in the baby onions and mushrooms and fry until browned. Remove from the heat and set aside.
11. Remove the stew from the oven and add the onions and mushrooms. Place on a low heat and simmer for about 20 minutes, until the sauce thickens.
12. Check the seasoning and add salt and pepper as needed.

Notes:
Serve this with a big loaf of crusty bread or alongside a couple of suet dumplings.