warming_beef_stew

Serves- 4

Ingredients:

3 tbsp oil (for frying) 500g diced beef, suitable for stewing 2 tbsp plain flour 1 tsp english mustard powder 1 onion, roughly sliced 2 cloves garlic, finely chopped eyeballed (3 cm??) fresh ginger, peeled & grated 1 tsp paprika 2 carrots, chopped in 1-2 inch pieces 1 small swede, peeled & chopped 350ml beer 300ml beef stock 400g tinned tomatoes (chopped) sea salt ground black pepper

Preheat the oven to 150°C. In a flame and ovenproof casserole dish, heat 2 tbsp oil and fry the beef until brown on all sides. Add the flour and mustard and cook for a couple more mins. Remove the beef, add a little more oil and fry the onion for a few mins to soften them. Add the garlic, ginger, paprika, carrots and swede and cook for a couple more mins. Put the beef back in the pan, with the beer, stock and tomatoes. Season. Heat until bubbling, then cover and transfer to the oven for 2-3 hours. Test it after 2 hours and cook for longer if needed, until the meat is very tender. Keep an eye on the liquid and top up with a little more stock if needed.