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
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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
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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
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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
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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
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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.