I'm chucking my Beef and Ale Stew recipes and using this one instead it's simply scrumcious!!
I've cobbled this together from various recipes taking a little inspiration from each.
Here's the ingredients:
- Beer - Dark Ale
- Brown Sugar
- Tomato Puree
- Plain Flour
- Beef Stock
- Soy Sauce
Chop all the veggies, sling them all in the slow cooker.
Some of my beef stew recipes recommend browning the beef before adding it to the slow cooker. I usually do this but on this occasion I was in a rush and chose not to bother. I once saw one of Jamie Oliver's programmes where he advised against browning the meat, saying it made little to no difference tot he taste or texture. I don't need any more excuse to save myself a little work and this recipe certainly turned out well.
Followed by the garlic
tomato puree and soy sauce.
I serve a lot of my red meat type stews with mustard mash. Hubby's not so keen but I love it. It's a recipe I picked up in Malta, you make the mash as normal but add a good sized dollop of wholegrain mustard (gotta be wholegrain other mustard's don't work) along with the butter., Mash it in and dish it up. The mustard really complements the beef and adds texture to the otherwise boring mash.