Beef and Ale Hot Pot
2 Tbsp sunflower oil
1kg braising beef, trimmed of fat and cubed
1 onion, chopped
3 Tbsp plain flour
500ml can brown ale, stout or barley wine
4 tsp wholegrain mustard
3 tsp brown sugar
2 Tbsp tomato puree
450ml hot beef stock
425g celeriac, peeled and thinly sliced
625g small sized potatoes, peeled and thinly sliced
25g butter, melted
salt and pepper
1. Heat 1 Tbsp oil in a large frypan, gradually add half of the beef and fry over high heat, stirring until browned. Remove beef from the pan and set aside.
2. Heat the remaining oil in the pan, add the remaining beef and the onion and fry over high heat, stirring until browned. Stir in the flour, and then add the beer, mustard, sugar, tomato puree and plenty of salt and pepper. Bring to the boil, stirring then transfer to the slow cooker pot with the rest of the beef. Stir in the hot stock.
3. Arrange the celeriac slices overlapping each other on top of the beef then cover with sliced potatoes. Brush with melted butter, sprinkle with a little extra salt and pepper the cover with lid and cook on high for 5-6 hours.