Name: All The Recipes From Mary Berry S Simple Comforts On Bbc2
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 lbs stewing beef, cubed; 2 tbsp olive oil; 2 onions, diced; 2 carrots, peeled and diced; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 12 oz dark ale; 2 cups beef stock; 2 bay leaves; 1 tsp dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the cubed beef in batches, browning on all sides. Remove the beef from the pot and set aside.
Add the diced onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Stir in the tomato paste and flour, coating the vegetables evenly. Cook for 2-3 minutes to get rid of the raw flavor of the flour.
Pour in the dark ale, scraping the bottom of the pot to loosen any browned bits. Add the beef stock, bay leaves, dried thyme, salt, and pepper. Return the browned beef to the pot and bring the stew to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together. If the stew becomes too thick, you can add more beef broth as needed.
Once the stew is ready, taste and adjust the seasoning with salt and pepper if necessary. Remove the bay leaves. Serve the hearty beef and ale stew hot, garnished with chopped fresh parsley.

Ingredients

Instructions

Nutrition Facts

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