Beef & ale stew Recipe

In a large pot or Dutch oven, heat some oil over medium heat. Add the beef and cook until browned on all sides. Remove from the pot and set aside.

In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.

Stir in the flour and cook for another minute.

Add the beef broth, ale, tomato paste, Worcestershire sauce, bay leaf, salt, and pepper. Stir well to combine.

Return the beef to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, or until the beef is tender.

Serve hot with crusty bread or mashed potatoes.