beef in ale
0.9 kg shin beef or lean
30g dripping or white fat
110g rindless streaky bacon
455g onions thinly sliced
230g carrots thickly sliced
230g turnip or swede peeled
3 tablespoons flour
280 ml brown ale
280 ml good brown stock
A bouquet garni
Salt and pepper
Set the oven at Gas Mark 2 300 degrees F 150 degrees C.
Cut the beef into 5 cm (2 in) cubes.
Heat the fat in a large heavy flameproof casserole and thoroughly brown the meat a few pieces at a time.
Drain and remove.
Add the bacon and onions to the casserole.
Cover and cook very gently until the onions are soft stirring occasionally.
Turn up the heat add the carrots and turnip or swede and cook for a few minutes stirring constantly until lightly browned.
Stir in the flour.
Cook for a minute then stir in the ale and stock.
Bring to the boil stirring constantly then replace the meat.
Add the bouquet garni a little salt and plenty of pepper.
Cover and cook in the oven until the meat is tender about 2 1/2 to 3 hours.