Beef and Ale Stew

Instructions

1. 1
   Heat oil in a large, heavy-bottomed pot over medium-high heat.
2. 2
   Season beef with salt and pepper, then brown in batches until golden on all sides. Remove and set aside.
3. 3
   Sauté onions until softened, about 5 minutes.
4. 4
   Stir in tomato paste and cook for 2 minutes.
5. 5
   Return beef to pot and pour in brown ale and beef stock, scraping up browned bits.
6. 6
   Add bay leaves and thyme, bring to simmer.
7. 7
   Cover and cook in preheated 160°C oven for 1.5 hours.
8. 8
   Add carrots, parsnips, and mushrooms, return to oven for 45 minutes until vegetables are tender and beef is very soft.
9. 9
   Season with salt and pepper to taste before serving.