- Heat the oil in a large frying pan and add the braising steak. Stir fry over a very high heat to seal the meat on all sides then add the shallots, peppers and mushrooms. Cook, stirring, for 2 minutes.
- Mix together the tomato purée, stock and ale and pour over the meat and vegetables. Bring to the boil then reduce the heat, cover and simmer for 1 hour until cooked through and the meat is tender.
- Mix the gravy powder to a thin paste with a little cold water and add to the stew. Continue stirring it in until the gravy thickens.
- Divide the stew into 2 batches – half can be sprinkled with parsley and eaten at once with mashed potato and the other half can be cooled then frozen for a later date.
Cook's tip
Defrost overnight in the fridge. You can vary this dish by adding tomatoes, kidney beans and hot chilli sauce before heating through. Make sure it’s piping hot before serving.
Cook-eat-freeze: Freeze extra portions for quick suppers and lunchbox treats
