Print

Jamie Oliver Beef and Ale Stew

Jamie Oliver Beef and Ale Stew
Print Recipe

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

  1. Prepare the Beef:
    Season the diced beef with salt and pepper, then toss it in flour to coat evenly.
  2. 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

  1. Cook the Vegetables:
    Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and slightly golden.
  2. 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

  1. 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.
  2. Add Stock and Beef:
    Return the browned beef to the pot. Pour in the beef stock, ensuring the meat is just covered.
  3. Season and Add Herbs:
    Add the thyme sprigs, bay leaves, and additional salt and pepper to taste.

Cook the Stew

  1. 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

  1. 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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-beef-and-ale-stew/