Beef & Ale Stew

Method

1. Cut the beef into bite-sized chunks and season generously with mustard, ensuring each piece is well coated.
2. Heat a heavy-bottomed pot or Dutch oven over high heat, then sear the beef in batches for approximately 3-4 minutes per side until a deep brown crust forms.
3. Add the sliced mushrooms to the pot and stir to combine with the beef, cooking for a further 5 minutes until the mushrooms begin to release their juices.
4. Sprinkle in the thyme, stirring well to distribute the herb evenly throughout the stew.
5. Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the stew to simmer gently for 55 minutes until the beef is tender and the flavours have melded together.
6. Taste and adjust seasoning with additional mustard or thyme as desired before dividing between two bowls and serving immediately.