Beef and Ale Stew

Instructions

1. 1
   Preheat oven to 160°C (320°F). Season beef with salt and pepper, then dust lightly with flour.
2. 2
   Heat oil in a large, heavy-bottomed casserole dish over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Remove and set aside.
3. 3
   In the same casserole, sauté onions until softened, about 5 minutes. Add tomato paste and cook for 1 minute.
4. 4
   Pour in the ale, scraping up any browned bits from the bottom. Return beef to the casserole.
5. 5
   Add beef stock, bay leaves, and thyme. Bring to a simmer, then cover and transfer to the oven.
6. 6
   Cook for 1 hour 30 minutes, then add carrots, parsnips, and potatoes. Return to oven for another 45 minutes until vegetables are tender and beef is very soft.
7. 7
   Remove bay leaves and thyme sprigs. Season to taste with salt and pepper before serving.