The following is a very simple steak and ale stew that I made whilst on holiday in Skye. We ate it on the last night when D came to stay with us and he reckons it was my best stew yet. Think I agree. Not only did the three days the stew spent in the fridge improve its flavour greatly, the parsnips had also broken down so much that they thickened the gravy beautifully.
600g stewing steak, cut into chunks
1 large onion, cut into large chunks
3 carrots, cut into large chunks
2 large parsnips, woody centres removed and cut into large chunks
3 sticks of celery, cut into large chunks
500ml dark beer, (I used Black Cuillin)
1 tin of chopped tomatoes
1 tblspn dried mixed herbs or a handful of fresh herbs (e.g. rosemary, thyme, bay)
Season the beef well and brown in olive oil over a high heat.
Remove beef from the pan using a slotted spoon. Add the onion and fry for 3 minutes.
Add the carrot, parsnip and celery and fry for 2 more minutes.
Add the herbs, beef, ale and tomatoes. Bring to the boil. Reduce the heat and simmer for 3 hours or until the beef is tender.
Season carefully and cool. Keep in the fridge for 2 – 4 days before reheating and serving.