Beef & Ale Stew
Tip: For extra flavour, soak the diced beef in the ale overnight before cooking this recipe. This will also help to tenderise the meat. To make the baby onions easier to peel, place in a medium glass bowl, cover with boiling water and leave to soak for 10 minutes.
Ingredients
- 29.75oz good-quality braising steak (chuck steak), cut into medium/large dice
- 4-5 tbsp vegetable oil (or rapeseed, sunflower oil)
- 1 large onion, finely chopped
- 14oz British shallots/button onions, peeled and left whole. Slice into 2 if the onions are larger.
- 4/5 medium carrots, peeled and cut into 2.5cm pieces
- 17.5fl. oz brown ale or IPA
- 4 tbsp plain flour
- 2 tbsp tomato purée
- 1 tsp English mustard
- 8.75fl. oz beef stock, made with 1 beef stock cube
- 2 large bay leaves
- 2 tsp mixed herbs
- Flaked sea salt and freshly ground pepper
Instructions
Step 1
Select SEAR/SAUTÉ and set to MD/HI. Select START/STOP to begin. Add the oil and let it heat for 2 minutes.
Step 2
Place the chopped onion and carrot into the cooking pot and fry for 7 to 8 minutes until the onion is soft and translucent, adding a splash of water to loosen if needed. Remove onions and carrots to plate, with a plastic spatula.
Step 3
Turn heat to HIGH (HI) and add a little oil to the pan. Add the meat. If meat was soaked in ale beforehand, drain ale into a jug and set to one side, as it will be required again later. Cook meat until browned, moving around to get an even colour. If the meat has too much liquid left in, drain once it has browned, and add the liquid to the Ale you reserved earlier.
Step 4
Turn heat to LOW/MED. Sprinkle the flour over the meat and continue stirring. Stir for approximately 1-2 minutes. Add tomato puree, stirring to coat.
Step 5
Return onions and carrots to the pot. Add the ale that you reserved earlier and stir. The ale will release the flour from the meat and vegetables and start to combine to produce a sauce. Add the 250ml of stock, stirring until the liquid starts to bubble gently. Then add the baby onions, mustard and herbs and stir to a light boil, as done previously.
Step 6
Add a little water, if necessary and season with the flaked sea salt and freshly ground black pepper.
Step 7
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 45 minutes. Select START/STOP to begin. While the pressure is building and before the timer starts counting down, steam will be released from the red button. When pressurised, the red button will pop up and the timer will start.
Step 8
When pressure cooking is complete, allow pressure to natural release for 1 minute. After 1 minute, quick release any remaining pressure by turning the pressure release to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
Step 9
Serve with creamed mash potato.