Beef in Beer

Serves 4 – 6

 

  • 675g (1 lb) minced beef
  • 2 garlic cloves
  • 1 large onion
  • 2 carrots
  • 2 sticks of celery
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons tomato ketchup
  • 1 tablespoon tomato puree
  • 1 small bottle of beer
  • Salt and freshly ground black pepper
  • Oil for frying

Peel and chop up finely all the vegetables. Heat a little oil in a large pan over a medium heat and fry all the vegetables, including the garlic, until tender and lightly coloured. Then increase the heat to high and add half of the mince. Fry briskly, stirring constantly until lightly browned. Scoop everything out on to a plate. Add the remaining mince to the pan and fry in the same way. When it is done, return the first batch to the pan along with the remaining ingredients. Bring to the boil and cover. Simmer gently stirring from time to time for about one-and-a-half hours, adding more beer if it gets too dry. Taste and adjust the seasoning. Serve with mashed or jacket potatoes or on pasta.