Step 1

Sear the beef in a hot pan in a little oil. Season well with salt and pepper and coat in 1 tbsp of flour. Transfer to the slow cooker.

Step 2

Pour the ale into the same pan and cook for a few minutes on a high heat to cook off the alcohol then remove from the heat.

Step 3

Add all of the chopped vegetables into the slow cooker, then add the remaining 3tbsp of flour, garlic, thyme and sugar, and stir to ensure an even coating.

Step 4

Add the ale, beef stock, mustard, tomato puree and bay leaves, stir well and cook for 4 hours on high or 6 hours on low.

Step 5

Once cooked check the seasoning, and add a splash of Worcestershire sauce.