Beef and Ale Stew

There is nothing like a good ale to tenderize
what may be a tough piece of beef. Combine
this with seasonal vegetables, and you have
at the close of cooking, a feast fit for a
Lord.

To make this savoury dish...

(to serve 4)

One pound (454-500 grams) stewing beef

Two 500 ml bottles of dark ale or bitter
(US users may use Lager but the flavor
will be totally different)

Four or five large carrots

Two large onions

five stalks of celery

Two large baking potatoes

Cooking oil with which to
brown beef (about 1/3 cup)

If beef is in the form of a
"stewing steak", cut into
1 inch chunks. Dredge with
flour. Heat oil in a large
frying pan and when hot add
the beef, turning quickly so
that it browns on all sides
evenly. You may cut up the
vegetables while the beef
browns if one has not done
it already.

Remove the browned beef from
the frying pan with a slotted
spoon and place on a plate.
Discard the oil, unless you
wish to use it instead of
butter in the roux to follow.

Now take a 4 Litre casserole
place the browned beef into
it along with any juices that
may have accumulated around it,
and pour in the ale, topping
up with water if necessary.

Make a Roux with the following:
4 TBS flour and an equal portion
of butter, or the reserved oil
from the prior browning of the beef.
Set aside for later.

Place casserole in a 180C (350F)
oven for two hours. At the end
of two hours, remove from oven,
stir in the roux and vegetables;
season to taste with salt, pepper
and herbs of your choice. Return
to oven for a further hour and a
half, or until the beef is tender.

Remove from oven, serve and enjoy!