Authentic Wrexham Miners' Beef Stew

Toss stewing beef chunks in seasoned flour and sear in a large pot. Add chopped onions, carrots, swede (rutabaga), and garlic.

Pour over a bottle of dark Welsh ale and enough beef stock to cover. Add bay leaves and sprigs of thyme.

Simmer on very low heat for 3 hours until the meat is fork-tender and the gravy is rich and dark.

A hearty, stick-to-your-ribs meal honoring Wrexham’s industrial coal-mining heritage.