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Leftover Beef and Ale Stew
Ingredients
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175 gram (6 ounce) Chantenay carrots
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225 millilitre (8 fluid ounce) brown ale
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350 millilitre (12 fluid ounce) cooked beef, cubed
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1 tablespoons oil
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1 onion, chopped
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1 teaspoon Garlic Granules
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1 tablespoons plain flour
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2 tablespoons tomato purée
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350 millilitre (12 fluid ounce) beef stock
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1 tablespoons Paprika
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2 teaspoon Marjoram Herb
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Schwartz Black Pepper to season
Key Products
Instructions
- 1 Pre heat the oven to 170°C, 325°F, Gas Mark 3.
- 2 Heat the oil in a stove proof casserole dish and fry the onion for 5 minutes, until softened. Add the Garlic Granules and flour, cook out for 1 minute. Add remaining ingredients, bring to a simmer, stir then cover and place into the oven for 1 hour 30 minutes.
- 3 If you have any leftover roast potatoes simply crush with a fork and heat through in the oven as a great accompaniment to the stew, otherwise serve with creamy mash.
- 4 Pre heat the oven to 170°C, 325°F, Gas Mark 3.
- 5 Heat the oil in a stove proof casserole dish and fry the onion for 5 minutes, until softened. Add the Garlic Granules and flour, cook out for 1 minute. Add remaining ingredients, bring to a simmer, stir then cover and place into the oven for 1 hour 30 minutes.
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