beef and ale stew

2 sprigs rosemary Fill a large baking dish with the cooked stew. Beef and Ale Stew definitely qualifies as bowl food – the kind you eat with a spoon, sitting on the sofa on a cold evening. 3. 5. 2 onions, chopped Add the casserole vegetables and cook for another 5-8 minutes or until slightly softened. Customer Sales and Support Centre by free phone on 0800 1 88884 or is not enabled on your browser. If you are unable to use JavaScript 2. Then simply reheat it thoroughly to serve for Saturday supper or Sunday dinner. To transform your beef & ale stew into beef bourguignon, swap the ale for 250ml red wine and 250ml water. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil. Cover with a lid and cook in the oven for 1½ hours or until the beef and vegetables are tender. 2 bay leaves Add 250g closed cup chestnut mushrooms (whole) for the last 30 minutes of cooking. 2 tsp essential Waitrose redcurrant jelly Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, 3 sticks of celery, 3 carrots, 3 onions, ½ a bunch of fresh rosemary , (15g) or 3 bay leaves, 1 heaped tablespoon plain flour, 500 ml ale , Guinness or stout, 1 x 400 g tin of plum tomatoes, 750 g quality diced stewing beef. Add 250g closed cup chestnut mushrooms (whole) for the last 30 minutes of cooking.