Steak & Ale Stew
I don't remember the origin of this one but it's good. I guess it's an autumn/winter recipe, so about the right time of year to be making it as I post this (October '23).
Ingredients:
- 200g smoked streaky bacon (regular bacon if you're American)
- 2 medium onions, sliced
- 2-4 garlic cloves, crushed
- 850g stewing steak, chopped into chunks
- 500ml real ale (I use Black Sheep ale, Theakston's is also very good)
- 500ml beef stock
- 1 tbsp tomato purée
- 2 bay leaves
- 1 tsp mixed herbs
- 250g chestnut mushrooms, halved or quarted if they're very big
- 2 tbsp cornflour, mixed with 2 tbsp cold water
- Salt & pepper to taste
Steps:
- Slice the onions, wash the mushrooms, dice the bacon and crush the garlic cloves. Preheat the oven to 180C.
- Heat 1 tbsp oil in a casserole/large cast iron dish. Fry the bacon and onion until softened. Add the garlic and steak, then sprinkle over the salt and pepper. Cook until the beef is fully browned.
- Add the ale, beef stock, tomato purée, bay leaves and herbs and mix well. Bring it to a boil, then cover and cook in the oven for 1 ½ hours - 2 hours, or until the meat is very tender.
- Remove from the oven, stir in the cornflour paste, then cook on the hob until the sauce thickens.
- Heat 1 tbsp oil in a frying pan and fry the mushrooms over a high heat until crispy and golden. Add them to the stew.