Step 1

Heat the oil in a large, heavy-based casserole over a medium-high heat. Add the onions, carrots and celery and fry for 4–5 minutes, or until softened but not browned.

Step 2

Add the tomatoes, black peppercorns, bay leaves and thyme and cook, stirring regularly, for 3–4 minutes.

Step 3

Stir in the seasoned flour and cook for 2–3 minutes.

Step 4

Add the beef, then pour in the pale ale and bring to the boil. Reduce the heat and simmer gently for 3 hours, stirring every 20–30 minutes, until the beef is tender enough to be cut with a spoon.

Step 5

Serve in bowls with thick slices of fresh bread, or on plates with mashed potato and green vegetables.