Leftover Beef and Ale Stew Recipe

Name: Leftover Beef and Ale Stew
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 6-8
Ingredients: 175 g (6 oz) Chantenay carrots; 225 mililitre (8 fl oz) brown ale; 350 mililitre (12 fl oz) cooked beef, cubed; 1 tbs oil; 1 onion, chopped; 1 tsp Garlic Granules; 1 tbs plain flour; 2 tbs tomato purée; 350 mililitre (12 fl oz) beef stock; 1 tbs Paprika; 2 tsp Marjoram; 3 Bay Leaves; Schwartz Black Pepper to season

Ingredients

175 g (6 oz) Chantenay carrots
225 mililitre (8 fl oz) brown ale
350 mililitre (12 fl oz) cooked beef, cubed
1 tbs oil
1 onion, chopped
1 tsp Garlic Granules
1 tbs plain flour
2 tbs tomato purée
350 mililitre (12 fl oz) beef stock
1 tbs Paprika
2 tsp Marjoram
3 Bay Leaves
Schwartz Black Pepper to season

PREP TIME 5m	COOK TIME 1h30m	TOTAL TIME 1h35m
YIELD 6-8

Instructions

Pre heat the oven to 170°C, 325°F, Gas Mark 3.
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.
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.
Pre heat the oven to 170°C, 325°F, Gas Mark 3.
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.
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.