Welsh beef and ale stew

Method

Heat the dripping in a large heavy-bottomed casserole over a medium-high heat. Season the beef cubes with salt and pepper, dust with flour, and brown in batches until deeply coloured on all sides, then set aside. In the same pot, soften the onions for 5 minutes, stir in the tomato paste, then deglaze with the ale, scraping up all the browned bits. Return the beef to the pot with the stock, thyme, and bay leaf, bringing to a gentle simmer. Add the carrots, parsnips, and potatoes, then cover and cook in a low oven at 160°C for 2 to 2.5 hours until the beef is tender and vegetables are soft. Taste and adjust seasoning before serving hot, traditionally with crusty bread to soak up the rich, savoury gravy.