I know we're supposed to be full on summery recipes but we had a crazy moody weather last week and I took advantage of it to make yet another beef stew! This time it's beef stewed in dark beer and a few veggies, always so so good.

Beer gives the sauce a bit of bitterness but it also helps tenderizing the meat! Dip a slice of crunchy sourdough bread in that sauce and you're good to go.

Beer beef stew (serves 4) :

• 400g stew beef
• 1 leek
• 1 onion
• 4 potatoes
• 3 carrots
• 3 garlic cloves
• 40cl beef stock
• 50cl dark beer (Guinness)
• 1 tbsp Worcerstershire sauce
• 1 thyme sprig
• 20g butter
• Salt and pepper

Cube the beef.

Add butter in a pot and turn the heat on high.

Add the meat and brown it for a few minutes.

Mince garlic, onion and leek.

Add them to the pot and lower the heat a little bit. Mix well and let it cook for a few minutes.

Add thyme, salt and pepper.

Add the beer and beef stock. Cover and let it reduce by half, it should take 1h to 1h30.

Meanwhile, peel and chop carrots and potatoes.

Add the veggies to the pot, add Worcestershire sauce too. Cover with a lid and let it cook for 30-40 minutes or until veggies are tender.

Serve warm!