Beer Braised Beef - cooking recipe

Ingredients

3 tbsp vegetable oil
2 lb lean beef top round, cut into thin strips
1 None onion, peeled and sliced
1 1/4 cup carrots, peeled and chopped
1 1/4 cup celery, chopped
1 tbsp all purpose flour
2 cup dark beer or brown ale
1 cup beef stock
1 tbsp tomato paste
1 None bay leaf
1 tsp olive oil
2 slices dark rye bread, crusts removed and cut into small cubes
3 oz cubed pancetta
7 oz wide ribbon pasta, cooked following package instructions

Preparation

Heat half the vegetable oil in a Dutch oven and sear the strips of beef, in batches, over a high heat until browned all over. Remove and set aside. Add the rest of the vegetable oil to the Dutch oven, then add the onion, carrots, and celery and saute for 5 mins. Stir in in the flour and cook for 1 min, then gradually stir in the beer and beef stock.
Add the tomato paste and bay leaf and season with salt and freshly ground black pepper. Bring to a boil, then reduce the heat, cover tightly, and simmer gently for 1- 1/2 hrs until the beef is tender. Stir occasionally.
Heat the olive oil in a frying pan and fry the cubed bread and pancetta over a high heat for 4-5 mins until crisp and golden. Remove and drain on paper towels.
Serve the braised beef with the cooked pasta and sprinkle with the fried bread and pancetta.