Ingredients

Steps

• Heat the oil in a large casserole and sauté onions, carrots, and celery until softened.
• Add tomatoes, peppercorns, bay leaves, and thyme and cook for 4 minutes.
• Stir in the seasoned flour and cook for a further 3 minutes.
• Add the beef and pale ale then bring the mixture to a boil.
• Simmer gently for 3 hours until the beef is tender.
• Serve the stew in bowls with bread or with mashed potatoes.