Beef & ale stew
About £2.13 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Diced beef800g
- Ale500ml
- Onions2
- Carrots5g
- Plain flour30g
- Stock cubes1 cube
- Thyme5g
- Bay leaves2
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Toss the beef (800g) in seasoned flour (30g). Brown it in batches in a big pan (10 min).
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
- Soften the onions (2) and carrots (5g) in the same pan (8 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Pour in the ale (500ml), scraping up the brown bits, then add 300ml stock, thyme (5g) and bay.
- Lid on and simmer very gently (or 160°C in the oven) until the beef falls apart (150 min).
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Season. Mash, crusty bread or dumplings all welcome.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.