A rich, thick and delicious stew perfect for the start of autumn. Using a good ale or stout means no need to make your own stock and keeps the dish super-simple to prepare. This recipe can be cooked from start to finish, right onto the table, in a single pot (a cast iron cooking pot is best).
Preheat the oven to 180ºC/350ºF/gas 4. Chop the beef stewing steak into rough, 2cm cubes and slice the onions.
Put your casserole dish on a medium heat on the hob with a little olive oil and add the onions and stewing steak. Cook until the onions are softened and the steak is browned.
Add the flour to create a roux. Gradually add the ale or stout, stirring while you do so. Once thickened, add the tinned tomatoes.
Roughly chop the celery and add to the pot. Allow to simmer for ten minutes, stirring occasionally, then transfer to the oven for 3 hours or until the meat is cooked through. After 2 hours in the oven add the mushrooms.
Remove from the oven and serve straight from the pot along with some dumplings or crusty bread.