Hearty Beef in Ale

Serves 4-6

2 tbsp of sunflower oil

2 medium onions

1 carrot

Half a medium swede

Half a medium sized celeriac

(or you can use 2 sticks of celery)

500g of Oving Dexters Chuck Steak

1 tbsp of plain flour

500ml of good quality Ale

400g tinned chopped tomatoes

1 bay leaf (fresh or dried)

2 sprigs of thyme

Salt and pepper

1. Pre-heat the oven to 150°C (300°F or gas mark 2)
2.  Peel and chop the onions, carrot, swede and celeriac
3. Heat the sunflower oil in a flameproof casserole and gently fry the vegetables for about 10 minutes
4.  Cut the chuck steak into bite-sized pieces and add to the casserole with the vegetables and flour; stir to incorporate
5. Add the Ale , chopped tomatoes, bay leaf and thyme, then season with salt and pepper
6.  Bring to the boil, then put it in the oven with the lid on for 2-3 hours. If you like a stew with a slightly thicker consistency take the lid off for the last half hour. Remove the bay leaf and thyme sprigs before serving

Serve with jacket potatoes or crusty bread