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“This is adapted from a recipe that was on the BBC web site. Serve with mashed potatoes or noodles”
1hr 55mins

Ingredients Nutrition


  1. Coat the meat with the seasoned flour.
  2. Heat the oil in a large pot.
  3. When the oil is hot add the meat and brown. If necessary, brown the meat in two batches.
  4. Add the ale and stock and scrape all of the brown bits off of the bottom of the pan.
  5. Add the herbs and vegetables and season to taste with salt and pepper.
  6. Bring to a simmer, then cover and simmer gently until meat is tender, approximately 1 - 1 1/2 hours.
  7. Remove the bay leaf.
  8. If gravy is too thin, mix 1 tablespoon of cornstarch with two tablespoons of cold water, stir into the stew and bring to a boil to thicken.

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