HOW TO MAKE BEEF IN ALE WITH MUSHROOMS
- 2tbsp oil, plus extra if required
- 1 large onion, chopped
- 2 sticks celery, chopped
- 2 garlic cloves, chopped
- 1.25kg (2lb 12oz) shin beef, cut into large chunks and trimmed of excess fat
- 3 to 4tbsp seasoned flour
- 20g (¾oz) dried porcini mushrooms, soaked in 300ml (½pt) hot water
- 500ml (18fl oz) strong ale, such as Black Sheep
- 3 bay leaves
- 500g (1lb 2oz) mixed brown and white mushrooms, halved or quartered, depending on their size
Heat the oil in a large pan or casserole dish. Cook the onion for 5 minutes until it starts to soften, then add the celery and garlic and cook for a further 5 minutes. Remove from the pan and set aside. Toss the beef in the seasoned flour and brown in batches in the same pan; you may need to add a little more oil. Drain the dried mushrooms through a sieve, reserving the liquid. Return all the beef and veg to the pan, with any remaining flour, and add the dried mushrooms.
Mix together well, add the porcini soaking liquid, the ale and the bay leaves. Season, then bring to a boil and turn down to a very low simmer. Cover and cook for 4 hours, stirring occasionally, then add the mushrooms. Re-cover and cook for a further 45 minutes to 1 hour. Taste for seasoning, then serve.