Beef and Ale stew

[Anonymous No.11477649]

Cold weathers here so i was looking for something comfy and came across this recipe by Angela Hartnett. Nice and simple but im not sure its right. Anyone ever made a stew this way before? No mention of browning the beef and a can of plum tomatoes seems weird instead of beef stock

>Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned.

>Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.

>Stir in the seasoned flour and cook for 2–3 minutes.

>Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon.

Thoughts?

[Anonymous No.11477656]

If it were me I'd brown the beef but there's nothing wrong with using tomatoes

[Anonymous No.11477660]

I've made a similar stew before, was okay if a little bland
you could put a teaspoon of stock powder if you're worried

[Anonymous No.11477669]

>>11477656
Reckon i should cover the beef in a little seasoned flower, brown in it, then begin the recipe instructions?

[Anonymous No.11477671]

You should just make a boeuf bourguignon

[Anonymous No.11477677]

>>11477671
>boeuf bourguignon
Could i do this by just simmering on the hob? My ovens fucked right now

[Anonymous No.11477694]

>>11477669
I haven't yet decided whether it's better to dust the beef or to brown off the beef (and speck) and make a roux with the rendered fat

[Anonymous No.11477778]

>>11477649
The way you described your recipe seems like a good way to cook down all your vegetables until they're paste. I prefer to have a little more to a stew than just meat for texture.

I usually start with just onions and butter, cook that down, add a bottle of Guinness, cook that down, then add my seared stew meat, add beef broth until just covered, and cook that on low by itself. When the meat's almost spoon-tender, that's when I add my vegetables (carrots, peas, corn, potatoes). I then thicken it up with a butter roux.

[Anonymous No.11477803]

>>11477778
I'll try that another time. Sounds good but I don't have Guinness right now

Recipe is from here:
https://www.bbc.com/food/recipes/beef_and_ale_stew_76412

[Anonymous No.11477809]

>>11477778
I generally don't go Guinness, there's a couple of cheap and cheerful stouts local to me that are much richer

[Anonymous No.11478144]

I got fucking memed on hard lards. Its fucking shit. Followed the recipe to the letter. I've seasoned it as much as possible its still flavourless. Angela Fucking Hartnett is a fraud. Fucking waste of ingredients