What she’d tell you
Three hours, and almost all of them are hands-off. Put it in the oven on a Sunday afternoon, go and do something else, and let the house fill up with the smell.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 160°C. Cut the beef into large chunks (bigger than feels right) and toss them with the flour and salt.
Brown the beef hard in the oil in a heavy casserole, in three batches, and set each aside.
Soften the diced onion, carrot and celery in the same pot for 8 minutes.
Pour in the ale and let it bubble hard for 3 minutes, scraping everything off the bottom.
Return the beef, add the broth and rosemary, bring to a simmer, then lid on and into the oven for 2½ hours.
Take the lid off for the last 20 minutes if you want it thicker. Fish out the rosemary stalks before serving.
If you haven’t got it
Dark Ale
more beef broth and a spoon of balsamic: it will be lighter but still good
Beef Chuck
brisket or shin, both of which want the same long slow hours
Keeping it
Four days in the fridge and it is better on day two.
Low oven or a gentle pan. Freezes for four months.
