Winter just makes to crave for two things, noodle and stew. I can’t explain why noodles but stew? Its just the ultimate comfort food to eat on a cold wintery night. A spoonful of this succulent fall apart beef and a bite of bread with a thick layer of butter will take you to food heaven. TRY IT! I have made stews before but this recipe used the least amount of ingredients but has the richest taste! The ale (or stout) is the key ingredient for this recipe. It turns this stew into a really thick and hearty meal! Also it is so simple to make that you can’t really go wrong. You can freeze them and have them a couple of days/ weeks later!
This recipe is from: Jamie’s Ministry of Food
3 fresh or dried bay leaves
500 g quality diced stewing beef
500 ml ale, Guinness or stout
2 sticks celery
2 medium onions
1 heaped tablespoon plain flour
400 g tinned chopped tomatoes
freshly ground black pepper
Trim the ends off your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
Tip: The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you’re often told to brown off the meat first. But according to Jamie Oliver, the meat is just as delicious and tender without browning it first!