Classic British Beef Stew

A proper beef stew is built on two things: well-browned meat and time. Diced chuck or braising steak has the connective tissue that melts into a rich, glossy gravy — lean meat will only ever give you a thin one.

Method

1. 1

   Toss the diced beef in the seasoned flour. Heat the oil in a heavy casserole dish over medium-high heat and brown the meat in batches — don't overcrowd the pan or it will steam instead of sear.

2. 2

   Set the beef aside. Add the onions, carrots and celery to the pot and cook for 5-6 minutes until softened. Add the garlic and tomato purée and cook for 1 minute more.

3. 3

   Pour in the ale, scraping up all the browned bits from the bottom of the pot — that's pure flavour.

4. 4

   Add the stock, thyme, bay leaves and return the browned beef with any resting juices.

5. 5

   Bring to a gentle simmer, cover, and cook on the lowest heat for 2 hours. The barest bubble is what you want.

6. 6

   Add the pearl barley or potatoes and cook for a further 30 minutes until tender.

7. 7

   Season to taste, fish out the bay leaves, and serve with crusty bread or mash.