Step 1

Using your fingers, shred the oyster mushrooms into long strips. Set aside.

Step 2

Chop the onions. Drizzle a little olive oil in a frying pan and add the onions. Fry until translucent for about 5-8 minutes. Add the chopped garlic and fry for another minute until fragrant. Add the sliced carrots and shredded oyster mushrooms strips and fry for 2-3 minutes.

Step 3

Add the tomato paste, ale and 500 ml (17 fl oz) water. Bring to a boil, then reduce the heat to low. Add the herbs, the spinach if using and the seasoning and mix well. Simmer for about 40-45 minutes until the vegan beef stew becomes fairly thick. Serve hot.