Ingredients

Step by step

1. Preheat the oven to 150°C, fan 130°C, gas 2.
2. Heat half the oil in a heavy-based casserole. Season the flour and toss the beef in it so that it is lightly covered. Add half the meat to the casserole and brown well, then lift out to a plate. Repeat with the rest of the oil and meat, reserving any excess flour.
3. Dice the carrots and onions into 1cm chunks, and add to the casserole along with all of the browned meat and the reserved flour. Mix together well, then pour in the ale to deglaze the bottom of the pan, scraping away at any caramelised bits.
4. Add the beef stock, vinegar, mustard and bay leaves, and bring up to a simmer. Cover the casserole and place in the oven for 3 hours, checking at the 2 hour mark and adding a little water if it’s looking dry rather than saucy.
5. When the stew is ready, heat the grill to medium high, and slice the baguette at an angle. Discard the ends of the baguette, and spread the other slices with a little Dijon mustard. Arrange on top of the stew, as tightly together as possible so that the stew is covered. Scatter with the Gruyère cheese, and place under the grill for 5 minutes or until the cheese is bubbling and stringy.
6. Allow to cool for 5 minutes before serving with some greens.