Jamie Oliver’s Beef and Ale Stew is a hearty, comforting dish perfect for chilly days. This stew combines tender chunks of beef with the robust flavors of ale, root vegetables, and fresh herbs, creating a rich and satisfying meal. Slowly cooked to perfection, this dish is ideal for family dinners or as a crowd-pleaser for gatherings.
What Is Jamie Oliver’s Beef and Ale Stew?
This classic stew is made with slow-cooked beef simmered in a flavorful ale-based sauce alongside vegetables like carrots, celery, and onions. The ale adds depth and a subtle bitterness that balances beautifully with the sweetness of the vegetables, while fresh herbs infuse the stew with a fragrant, rustic touch.
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Why You Should Try This Recipe
- Rich, Hearty Flavor – Packed with deep, savory notes from the ale and beef.
- Comforting and Nourishing – Perfect for cozy, satisfying meals.
- Simple Ingredients – Uses easy-to-find pantry staples.
- Make-Ahead Friendly – Tastes even better the next day as the flavors deepen.
- Versatile Pairing Options – Goes well with bread, mash, or rice.
Ingredients Needed to Make Jamie Oliver’s Beef and Ale Stew
- Beef Stewing Meat (2 lbs, diced) – Chuck or braising beef works best.
- All-Purpose Flour (2 tbsp) – For coating the beef and thickening the stew.
- Olive Oil (2 tbsp) – For browning the beef.
- Onion (1 large, diced) – Adds sweetness and depth.
- Carrots (2 large, chopped) – Brings a natural sweetness.
- Celery Stalks (2, chopped) – Adds a savory base.
- Garlic (2 cloves, minced) – Enhances the stew’s aroma.
- Tomato Paste (2 tbsp) – Adds richness.
- Ale (1 pint or 500ml) – A dark or amber ale works best.
- Beef Stock (2 cups) – Provides a flavorful base.
- Fresh Thyme (2 sprigs) – For an herbal note.
- Bay Leaves (2) – Adds depth to the flavor.
- Salt and Pepper (to taste) – For seasoning.
Optional Additions
- Parsnips or Turnips (1 cup, chopped) – For extra root vegetable sweetness.
- Potatoes (1 lb, diced) – To make it a one-pot meal.
Instructions to Make Jamie Oliver’s Beef and Ale Stew
Brown the Beef
- Prepare the Beef:
Season the diced beef with salt and pepper, then toss it in flour to coat evenly. - Brown the Meat:
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef from the pot and set aside.
Sauté the Vegetables
- Cook the Vegetables:
Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and slightly golden. - Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes to release their flavors.
Build the Stew
- Deglaze with Ale:
Pour in the ale, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. - Add Stock and Beef:
Return the browned beef to the pot. Pour in the beef stock, ensuring the meat is just covered. - Season and Add Herbs:
Add the thyme sprigs, bay leaves, and additional salt and pepper to taste.
Cook the Stew
- Simmer Slowly:
Bring the stew to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 2-2½ hours, stirring occasionally, until the beef is tender and the sauce is thickened.
Serve
- Check Seasoning and Serve:
Taste and adjust seasoning if needed. Remove the thyme sprigs and bay leaves before serving. Serve the stew hot with your choice of side.
What Goes Well with Jamie Oliver’s Beef and Ale Stew
- Crusty Bread – Perfect for mopping up the rich sauce.
- Mashed Potatoes – A classic, comforting pairing.
- Steamed Rice – For a simple, hearty accompaniment.
- Roasted Vegetables – Adds a caramelized, earthy contrast.
- Buttered Noodles – A great alternative to potatoes.
Expert Tips for Making the Best Beef and Ale Stew
- Use the Right Beef Cut: Choose cuts like chuck or brisket for tender, flavorful results.
- Don’t Rush the Browning: Properly browning the beef adds a depth of flavor to the stew.
- Cook Low and Slow: Longer cooking times allow the beef to become tender and the flavors to meld.
- Thicken the Sauce: If the sauce is too thin, uncover the pot for the last 30 minutes of cooking to let it reduce.
- Balance the Bitterness: If the ale adds too much bitterness, stir in a teaspoon of sugar or a splash of balsamic vinegar.
Easy Variations of Jamie Oliver’s Beef and Ale Stew
- Add Mushrooms: Sauté sliced mushrooms with the vegetables for extra flavor.
- Spicy Stew: Add a pinch of red chili flakes for a hint of heat.
- Guinness Stew: Substitute the ale with Guinness for a deeper, richer flavor.
- Vegetable-Packed Stew: Add more root vegetables like sweet potatoes or swedes.
- Herby Twist: Stir in fresh parsley or rosemary just before serving.
Best Practices to Store Jamie Oliver’s Beef and Ale Stew
- Refrigerate leftovers: Store them in an airtight container in the fridge for up to 3 days.
- Freeze for Longer Storage: Cool the stew completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Best Practices to Reheat Jamie Oliver’s Beef and Ale Stew
- Stovetop Method: Reheat over low heat, stirring occasionally, until warmed through.
- Microwave Option: Heat individual portions in the microwave in 1-minute intervals, stirring between each interval.
How Can I Make Jamie Oliver’s Beef and Ale Stew Healthier?
- Use Lean Beef: Trim excess fat from the beef to reduce the fat content.
- Add More Vegetables: Increase the quantity of carrots, celery, and other vegetables for added nutrients.
- Skip the Flour: Leave out the flour for a gluten-free option and thicken with cornstarch if needed.
- Use Light Ale: Opt for a lighter ale to reduce the calorie content.
Nutrition Value (per serving)
- Calories: 420
- Fat: 18g
- Carbohydrates: 20g
- Protein: 40g
- Fiber: 3g
FAQs
Can I use a different type of meat instead of beef for this stew?
Yes, you can substitute beef with lamb, pork, or even chicken for a variation. Each meat will bring its own flavor, but cooking times may need to be adjusted depending on the cut used.
How can I make beef and ale stew gluten-free?
To make the stew gluten-free, skip the flour used for coating the beef and thicken the sauce with a cornstarch slurry or gluten-free flour. Ensure the ale used is also labeled gluten-free.
What vegetables can I add to beef and ale stew?
You can add a variety of vegetables such as parsnips, turnips, sweet potatoes, peas, or green beans. These add extra nutrients and texture to the stew.
Can I cook beef and ale stew in an Instant Pot?
Yes, beef and ale stew can be cooked in an Instant Pot. Brown the beef using the sauté function, then add all ingredients and cook on high pressure for about 35-40 minutes. Let the pressure release naturally for best results.
Final Words
Jamie Oliver’s Beef and Ale Stew is a comforting classic that’s perfect for cozy dinners or meal prepping. With tender beef, rich flavors, and hearty vegetables, this dish is a true crowd-pleaser. Pair it with your favorite sides and enjoy a delicious, warming meal that’s perfect for any occasion!
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- Jamie Oliver Colcannon Mash
- Mary Berry Chocolate Truffle Tart
Jamie Oliver Beef and Ale Stew
- Prep Time: 15
- Cook Time: 150
- Total Time: 2 hours 45 minutes
- Yield: 4
- Category: Stew
- Method: Sautéing, Simmering
- Cuisine: British
Description
This classic stew is made with slow-cooked beef simmered in a flavorful ale-based sauce alongside vegetables like carrots, celery, and onions. The ale adds depth and a subtle bitterness that balances beautifully with the sweetness of the vegetables, while fresh herbs infuse the stew with a fragrant, rustic touch.
Ingredients
- Beef Stewing Meat (2 lbs, diced) – Chuck or braising beef works best.
- All-Purpose Flour (2 tbsp) – For coating the beef and thickening the stew.
- Olive Oil (2 tbsp) – For browning the beef.
- Onion (1 large, diced) – Adds sweetness and depth.
- Carrots (2 large, chopped) – Brings a natural sweetness.
- Celery Stalks (2, chopped) – Adds a savory base.
- Garlic (2 cloves, minced) – Enhances the stew’s aroma.
- Tomato Paste (2 tbsp) – Adds richness.
- Ale (1 pint or 500ml) – A dark or amber ale works best.
- Beef Stock (2 cups) – Provides a flavorful base.
- Fresh Thyme (2 sprigs) – For an herbal note.
- Bay Leaves (2) – Adds depth to the flavor.
- Salt and Pepper (to taste) – For seasoning.
Optional Additions
- Parsnips or Turnips (1 cup, chopped) – For extra root vegetable sweetness.
- Potatoes (1 lb, diced) – To make it a one-pot meal.
Instructions
Brown the Beef
- Prepare the Beef:
Season the diced beef with salt and pepper, then toss it in flour to coat evenly. - Brown the Meat:
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef from the pot and set aside.
Sauté the Vegetables
- Cook the Vegetables:
Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and slightly golden. - Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes to release their flavors.
Build the Stew
- Deglaze with Ale:
Pour in the ale, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. - Add Stock and Beef:
Return the browned beef to the pot. Pour in the beef stock, ensuring the meat is just covered. - Season and Add Herbs:
Add the thyme sprigs, bay leaves, and additional salt and pepper to taste.
Cook the Stew
- Simmer Slowly:
Bring the stew to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 2-2½ hours, stirring occasionally, until the beef is tender and the sauce is thickened.
Serve
- Check Seasoning and Serve:
Taste and adjust seasoning if needed. Remove the thyme sprigs and bay leaves before serving. Serve the stew hot with your choice of side.
