Beef & Ale Stew
Beef and Ale Stew (serves 4 generous portions)
Simple winter fodder!
2 onions, finely sliced
1 garlic clove, chopped
1 bottle of St Austell Brewery’s Tribute ale
Flour for dusting
Cut the beef into cubes, dust with flour and season with salt and pepper. Heat a couple of tablespoons of sunflower oil in a large pan or casserole and brown the beef. Remove the beef from the pan, add a touch more oil and slowly soften the onions and garlic. Return the beef to the pan with the ale, bay leaf, stock cube and just enough water to cover the beef. Cook slowly for a good couple of hours until the beef is meltingly tender. Serve with a nice dollop of mash, lovely