Green Chilli, Beef and Ale Stew

In a casserole, heat oil over medium heat until hot, but not smoking. Pat the beef dry with kitchen paper and brown in batches, transferring the beef with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.

Return beef to the pot with any juices in the bowl and add the tomatoes with juice, chillies, beer, beef stock, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to the boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.