It's what's for dinner!

Aaaah, beef! I used to think that the only thing preventing me from becoming vegetarian was bacon, but as I have aged (yes, I know it doesn't look like I have, but really I have), I have grown more and more fond of meat. And particularly meat cooked long and low in the oven or slow-cooker so it is meltingly tender. This recipe is an example of just the kind of stew that goes down well in the Farrar house at this time of year. And if the idea of a beef stew doesn't float your tastebuds' boat, then how about a stew cooked in a large quantity of beer.... Mmmmmmmm! Satisfying both the carnivore and the beer-lover in one fell swoop!

This recipe comes from one of those random post-it notes I found at the bottom of my 'Must-Cook-This' file. I have no idea where it came from. But I'm keeping it.

Beef and Ale Hotpot
Serves 6

olive oil
2lbs lean braising beef, cubed
1 large onion, chopped
3 TBSP flour
500ml/17 fluid oz brown ale (I used 'Arrogant Bastard', because, well, I like the name!)
4 tsp wholegrain mustard
1 TBSP brown sugar
2 TBSP tomato paste/puree
salt and pepper
400 ml/3/4 pt beef stock
14oz celeriac (celery root), peeled and thinly sliced
1 1/4lb baking potatoes, peeled and thinly sliced
1 oz melted butter

1. Brown beef and onion with olive oil in a large skillet.
2. Add flour, stir to coat meat and onions, and then add in beer, mustard, sugar, tomato paste and season with salt and pepper.
3. Bring to the boil, then add stock and return to boil.
4. Pour into slow cooker.
5. Arrange celeriac slices overlapping over the top of the beef mixture, then the potatoes over the top of that. Brush with melted butter.
6. Cook on high for 5-6 hours.