Difficulty: Medium - experience needed
*200g beef fillet tail pieces
*salt and freshly ground black pepper
*plain flour, for dusting
*1 onion, sliced
*100ml/3½fl oz organic ale
*tip of 1 bay leaf
*a few drops of Worcestershire sauce
*boiled new potatoes, to serve
*chopped fresh parsley, to garnish (optional)
1.Cut the beef into 1cm/½in slices. Season with salt and freshly ground black pepper and dust with flour.
2.Place a heavy-based frying pan over a medium heat and melt the butter. Add the beef to the pan and brown it on both sides before transferring it onto a plate.
3.In the same pan, cook the onion for five minutes, then add it to the plate with the beef.
4.Pour the ale into the skillet to deglaze it, scraping up any browned bits with a wooden spoon. Return the beef and onions to the pan and bring to the boil.
Technique: De-glazing pan gravy
De-glazing pan gravyWatch recipe1:18 mins
5.Season with salt and freshly ground black pepper, add the bay leaf and simmer for 20 minutes, or until the meat is tender.
6.Check the seasoning once again, adding a pinch of sugar and a few drops of Worcestershire sauce if desired. Serve with boiled new potatoes. If you think the stew needs some added colour, then sprinkle over some chopped parsley to serve.