Beef and Ale Casserole with Isle of Mull Cheddar

1. Preheat oven to 160°C, Gas 3.
2. Add diced beef to a bowl along with flour and seasoning.
3. Mix well to ensure an even covering of flour on meat.
4. Add oil to a heavy based oven ready pan and brown the meat on a medium/high heat.
5. Remove from pan and set aside.
6. Add diced onion to pan, adding a little more oil if you think you need it.
7. Cook for approx. 10 mins until beginning to soften.
8. Add diced garlic and cook for 1-2 mins.
9. Return meat to pan, add ale and stock and bring to the boil, stirring continuously.
10. Remove from heat, place lid on tightly and put in oven for 2 to 2 ½ hrs or until meat is tender.
11. Stir occasionally.
12. Remove meat from oven and stir in grated cheese.
13. Check seasoning.
14. Serve.

Gaynor's Tip: Can easily be made in advance and is even better the day after it is cooked. Serve with mash and fresh vegetables.