Beef & Ale Hotpot (slow cooker)

Serves 6
Cooking Time: 5-6 hours

2tbsp sunflower oil
2lb braising beef, trimmed of fat and cubed
l large onion, chopped
3 tbsp plain flour
500ml can brown ale, stout or barley wine
4tsp wholegrain mustard
3tsp soft light or dark brown sugar
2tbsp tomato puree
450ml hot beef stock
425g celeriac, peeled and thinly sliced
625g similarly sized baking potatoes, peeled and thinly sliced
25g butter, melted
salt and pepper
finely chopped chives, to garnish (optional)

Preheat the slow cooker.  Heat 1tbsp oil in a large frying pan, gradually add half the beef and fry over a high heat, stirring until browned.  Remove the beef from the pan with a slotted spoon and transfer to a plate.
Heat the remaining oil in the pan, add the remaining beef and the onion and fry over a high heat, stirring until browned.  Stir in the flour, then add the beer, mustard, sugar, tomato puree and plenty of salt and pepper.  Bring to the boil, stirring then transfer to the slow cooker pot with the fried beef.  Stir in the hot stock.
Arrange the celeriac slices overlapping each other on top of the beef then cover with the sliced potatoes.  Brush with the melted butter, sprinkle with a little extra salt and pepper then cover with the lid and cook on high for 5-6 hours.  Garnish with chopped chives if using.