800gchopped tomatoes2 x 400g canned chopped tomatoes
300mlgolden ale
200mlbeef stock
200gbutton mushrooms
150gCalifornia Walnuts
Mashed potatoes to serve
Instructions
Preheat the oven to 180oC, gas mark 4.
Heat 1 tbsp oil in a large frying pan and fry the steak in 2 batches, transfer to a bowl with a slotted spoon and set aside. Add the remaining oil to the pan and fry the onion and carrots for 5 minutes. Stir in the flour and cook for 1 minute before adding tomatoes, ale and stock, stir back in the beef. Bring to the boil and stir in the mushrooms and Walnuts.
Transfer to a large casserole dish, cover and bake for 2 hours until tender.
Notes
Cooks tipServe 4 straight away and freeze the rest for a future date, cool completely before freezing and defrost before reheating.For an alcohol free ragu, simply replace the ale with beef stock.Salt: 0.32g