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Leftover Beef and Ale Stew
Prep Time
5 Minutes
Ingredients
13
Servings
4
Ingredients
175 gram (6 ounce) Chantenay carrots
225 millilitre (8 fluid ounce) brown ale
350 millilitre (12 fluid ounce) cooked beef, cubed
1 tablespoons oil
1 onion, chopped
1 teaspoon Garlic Granules
1 tablespoons plain flour
2 tablespoons tomato purée
350 millilitre (12 fluid ounce) beef stock
1 tablespoons Paprika
2 teaspoon Marjoram Herb
Schwartz Black Pepper to season
COOKING 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.