Glenfiddich Beef and Ale Stew with Gravy

Method

1. Brown beef in a pot, set aside.
2. Sauté onion, carrots, and potatoes.
3. Add ale, tomato paste, thyme, and beef stock.
4. Simmer 1 hour, thicken with flour, serve with crusty bread.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.