Cut the meat into bite sized pieces.

Peel and chop the onion and garlic. Finely slice the celery.

Cut the leek in half lengthways then slice. Slice the carrots into similar sized pieces

Heat a tablespoon of the oil in a frying pan over a medium heat.

Add the onions and cook for 2 to 3 minutes, stirring occasionally until softened.

Add the garlic and cook for a further minute then add the carrots, leeks and celery and cook for a further 2 minutes.

Transfer the vegetables to the slow cooker.

Heat the remaining oil in the pan over a medium to high heat.

Season the beef pieces with salt and pepper and sear all over.

When all the meat has been seared, transfer the meat back into the frying pan over a medium heat.

Sprinkle the flour over the meat and stir for a minute until fully mixed.

Slowly stir in the ale and beef stock, allowing the mixture to thicken as it comes to a simmer.

Add the bay leaf and transfer to the slow cooker.

Cook on HIGH for 4 - 5 hours, or LOW for 7 - 10 hours.

Check the seasoning and the consistency of the gravy before serving.

If the gravy is too thin for you liking, combine a tablespoon of cornsflour with the same quantity of water and stir through the beef and ale casserole.

Leave for about 15 minutes to thicken.