Heat the oil in a large flameproof
casserole dish. Brown the rabbit in
batches, then transfer to a plate. Add the
bacon and fry until crisp. Reduce the heat
to low, throw in the vegetables and sweat
for 15 mins until soft but not brown. Add
the flour and cook for a few mins.
Increase the heat again, pour in the ale
and boil hard, scraping the base of the
dish, until well reduced. Return the rabbit
to the dish with the herbs, stock and
some seasoning. Cover and very gently
simmer on the hob for 2 hrs or until the
rabbit is really tender and the sauce
thickened. Top up with water
occasionally, if needed.
Stir the broad beans through the
stew 5 mins before serving.