Ingredients (for 2):
for the stew:
250 g good quality stewing beef
250 ml ale
1 celery stalk
1 can of chopped tomatoes (juice drained)
1 carrot (or parsnip, or whatever you prefer)
some flour and/or sauce thickener
for the rarebit
80-100 ml ale
1. Chop the vegetables and fry them in olive oil for 10 minutes
2. Add the beef, tomatoes, ale and a tbsp of flour. Add a bit of salt and pepper.
3. Bring to a gentle boil, then put the lid on and let it simmer over a low heat for 2,5 hours.
4. Take the lid off, and simmer for another half hour. This is the time to perfect the seasoning by adding more salt and pepper and some nutmeg. If the sauce is still very runny (which it probably will be) add some maizena starch or other sauce thickener to bind it.
5. In another pan, heat the remaining beer. Toast your bread. Add the grated cheese to the beer and stir in until your melted cheese mixture has a nice, thick consistency. Season with mustard, pour the melted cheese on your toast and serve with the stew and some pickled onions and gherkins. Enjoy!