Beef in Local Shropshire Beer

We are lucky here in Shropshire to have quite a number of small independant locally breweries, which means when I cook my favourite beef in beer I can be really local with all of the ingredients.

This is one of those warming in front of the fire dishes that needs preparing early afternoon ( or even better the day before ) and benefits from about 4 hours at low temperature ( bottom oven of the AGA preferably but a low oven will do ).

You can also turn into beef in ale pie by putting it in a pie dish and topping with puff pastry

serves 3 generously

500g stewing beef

olive or vegetable oil

1 large onion

couple cloves of garlic

2 500 ml bottles of local beer

1 tablespoon of plain flour

1 tablespoon of brown sugar

1 tablespoon of wholegrain mustard

couple sprigs fresh or dried thyme

2 bay leaves

salt and pepper

In a heavy casserole over a high heat, heat about a tablespoon of oil and then brown the beef in about 4 small batches, removing each batch to a dish as you it's ready.

When the beef is browned all over turn the heat down, add anther tablespoon of oil and brown the sliced onion until it is soft. Add the garlic and stir for a few seconds.

Add the beef and all juices back to the cassrole and then add the flour, stirring ti round to absorb all the juices. Cook for a bout a minute.

Turn heat up again and gradually add the beer to the meat stirring all of the time. Add the mustard, thyme, bay and sugar. Bring to boil, put on lid and stick into bottom oven of the AGA or a low heat ( about 140 degrees celsius ) for about 4 hours. Check about every hour to see how it's doing.

Once the meat is very tender it's ready. You may have to reduce the sauce. I do this on the simmering plate of the AGA till the sauce is lovely and thick. Check for seasoning and it's ready to serve.

Perfect with mashed potato and steamed green cabbage.

You can add other vegetables such as carrots and mushrooms to bulk it out and use less meat if so desired.