Beef stew recipe:

  • olive oil

  • 500g chuck steak, cubed

  • 2 onions, roughly chopped

  • 1 carrot, roughly chopped

  • 1 celery stalk, trimmed, roughly chopped

  • About a 1/4 of a turnip, peeled, roughly chopped

  • 2 tbsp plain flour

  • 1 litre beef stock

  • 400ml porter

  • 2 bay leaves

  • salt and freshly ground black pepper

  1. Start off by measuring out 400ml of the porter. You’ll figure out what to do with the other 100ml yourself…

  2. Heat the oil in a large, lidded casserole pot over a medium heat. Cast iron is best. Fry the chuck steak until browned on all sides. Remove and set aside. Do not eat it yet!!

  3. Add the onions, carrot, celery and turnip and fry until golden-brown, adding a little more olive oil if need to. Season with salt and pepper.


  4. Add the plain flour and stir well. Cook for a couple of minutes, or until it turns a nut-brown colour. Pour in the hot stock and stir well until the sauce thickens.


  5. Return the beef to the pot, add porter and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for one hour with the lid slightly ajar.


  6. Check the seasoning and serve with chopped chives and parsley.

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