See Also: Beef Stew(recipes)
Beef and ale stew(recipes)
The Best Beef Stew(recipes)
Beef stew with dumplings(recipes)
Beef and ale stew with dumplings(recipes)
Beer Beef Stew(recipes)
Beef and Parsnip Stew(recipes)
Favorite Beef Stew(recipes)
Irish beef stew(recipes)
Beef Stew in Red Wine(recipes)

Beef and ale stew (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



200g/7¼oz beef fillet tail piecessalt and freshly ground black pepperplain flour, for dusting30g/1¼oz butter1 onion, sliced100ml/3½fl oz organic aletip of 1 bay leafpinch sugara few drops of Worcestershire sauceboiled new potatoes, to servechopped fresh parsley, to garnish (optional)



Method



1. Cut the beef into 1cm/½in slices. Season with salt and freshly ground black pepper and dust with flour.2. Place a heavy-based frying pan over a medium heat and melt the butter. Add the beef to the pan and brown it on both sides before transferring it onto a plate.3. In the same pan, cook the onion for five minutes, then add it to the plate with the beef.4. Pour the ale into the skillet to deglaze it, scraping up any browned bits with a wooden spoon. Return the beef and onions to the pan and bring to the boil.5. Season with salt and freshly ground black pepper, add the bay leaf and simmer for 20 minutes, or until the meat is tender.6. Check the seasoning once again, adding a pinch of sugar and a few drops of Worcestershire sauce if desired. Serve with boiled new potatoes. If you think the stew needs some added colour, then sprinkle over some chopped parsley to serve.