I had no red wine left with which to make a stew, so after checking in 
cooking about whether lager would work well instead, I came up with this recipe. I'll definitely used lager instead of red wine next time - it softened the meat so much it melted in my mouth.
Ingredients
300g beef, cut into chunks
500ml lager
2 tsp tomato paste
2 tsp Dijon mustard
pinch hot chilli powder
200ml chicken stock
2 medium carrots, cut into rings (about 100g)
2 large potatoes, cut into large chunks (about 400g)
½ tsp peanut oil
Heat the oil in a large saucepan, and add the beef, stir frying it for a few minutes, until cooked. In a bowl, combine the tomato paste, Dijon mustard and hot chilli powder, and when the beef is cooked, add it to the pan and stir everything to combine.
Add the lager and the chicken stock.
Bring it to the boil, and add the carrots...
...and potatoes.
Leave to simmer over a very low heat for about 2 hours.
I prefer stew with Yorkshire Puddings than dumplings, so Imade some puds to go along with the stew, using this recipe.
This serves 2, with about 450 calories per serving, not including the Yorkshire Puddings.
