Leftover Beef and Ale Stew

Leftover Beef and Ale Stew

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

  • 3 Bay Leaves

  • Schwartz Black Pepper to season

Key Products
Garlic Granules

Product Information

£ 1.89/unit,47g
Paprika

Product Information

£ 1.69/unit,34g
Marjoram Herb

Product Information

£ 1.81/unit,8g
Schwartz packaging

Product Information

£ 1.69/unit,3g

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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