Beef and Ale Stew

Instructions

1. 1
   Season the beef cubes with salt and pepper, then toss in flour to coat lightly.
2. 2
   Heat oil in a large heavy-bottomed pot and brown the beef in batches until golden on all sides. Set aside.
3. 3
   In the same pot, sauté the onions until softened, approximately 5 minutes.
4. 4
   Add tomato paste and stir well to combine with the onions.
5. 5
   Return the beef to the pot and pour in the brown ale and beef stock.
6. 6
   Add bay leaves and thyme, bring to a simmer.
7. 7
   Cover and transfer to a preheated 160°C oven for 1.5 hours.
8. 8
   Add the carrots and potatoes, stir well, and return to the oven for another 45 minutes until vegetables are tender.
9. 9
   Remove bay leaves and thyme sprigs before serving.
10. 10
    Taste and adjust seasoning as needed.