Serves 4-6
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To serve:

  1. Place the flour in a large mixing bowl and season with salt and pepper. Toss the beef in the flour to coat, shaking off any excess.
  2. Heat half of the oil in a large pan over a medium heat. Working in batches so as to avoid crowding the pan and adding more oil as needed, brown the beef on all sides. Transfer to the slow cooker using a slotted spoon.
  3. Add the stock to the pan and allow to bubble, scraping up any sticky bits from the bottom using a wooden spoon. Pour the stock into the slow cooker slowly and stir together with the beef.
  4. Stir in the onions, ale, bay leaf, thyme, mushrooms, carrots and celery and season. Cover with a lid and cook in the slow cooker on high for four hours.
  5. Once cooked, scatter over some fresh thyme and serve with mashed potatoes.

Nutrition Facts

Per serving: 559kcals, 22.1g fat (6.1g saturated), 17.7g carbs (4g sugars), 64.2g protein, 2.3g fibre, 0.298g sodium