Comfort Beef & Ale

It's freezing out there and after a full day at the farmers market (on two hours sleep) I needed comfort with a capital 'C'. I was pretty much weaned on local beef and this recipe is my nostagic go-to. Mum used to make this for the family all the time, all year round. Mine's a nod to a classic bourguignon but fancier and a bit more delicious. Soz Maggie.

Ingredients:

2 lbs of good quality stewing or shin beef

Onions x 2, cubed

Carrot x 2, cubed

Celery x 1/4 of a bunch, cubed

Pancetta

Garlic x 2 cloves

Dark ale or Guinness x 1 good sized bottle

Red wine x 1 glass

Neat liquid beef stock

Tomato puree x 1 small can or two tbsp

Fresh thyme x 1/2 bunch

Water x 1 cup

Pepper

English mustard x tsp

Plain flour x 2 tbsp

Method:

Heat a little oil in a heavy bottomed casserole pan/dish and once it's really hot add the beef and brown on both/all sides in batches to avoid steaming. Don't skimp on this bit, you'll end up with something quite pathetic. Set aside. In the same pan add the pancetta and fry until crisp. Add the onion, celery, carrot and garlic to the pancetta, turn down the heat and sweat the whole thing down for five minutes. Return the beef to the pan, sprinkle over the flour, add the tomato puree, ale, red wine, a few good glugs of the neat stock, water (You're aiming for concentrated flavour so keep an eye on your liquids...you don't want the beef to be swimming around in the pan) thyme, pepper (as much as you prefer) and mustard and give everything a good stir. Don't be tempted to use anything other than English mustard, it just won't do. Put a lid on the pan and whack up the heat. As soon as it starts bubbling, put it in the oven for 3 hours on 160 degress, stirring lightly on the hour.

Serve with steamed dark greens, sticky/sweet roast parsnips and a dollop of Colemans.