Why You’ll Love This Beef and Ale Stew
Beef and ale stew is a classic British dish that is hearty and comforting, perfect for warming up on a cold winter night. This recipe is loaded with tender chunks of beef, root vegetables, and a rich ale broth that will leave you feeling satisfied and cozy. The stew is easy to make and can be prepared in advance, making it a great option for meal prep or entertaining guests.
Ingredients
For this recipe, you’ll need:
- 1.5 kg beef chuck, cut into 2-inch pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 500 ml ale
- 500 ml beef broth
- 2 bay leaves
- 2 sprigs of thyme
- Salt and pepper, to taste
Instructions
- In a large Dutch oven, heat some oil over medium-high heat.
- Season the beef with salt and pepper, then add it to the pot in batches and brown on all sides. Remove the beef and set it aside.
- Add onions and garlic to the pot and sauté until onions are translucent.
- Add carrots, parsnips, and celery to the pot and sauté for 5 minutes.
- Stir in tomato paste and flour until vegetables are coated.
- Add ale, beef broth, bay leaves, thyme, and the browned beef to the pot. Bring to a boil, then reduce heat to low and let the stew simmer for 2 1/2 hours.
- Remove the bay leaves and thyme sprigs. Season with salt and pepper to taste.
- Serve hot with crusty bread or mashed potatoes.
Variations
- For a vegetarian version, omit the beef and replace the beef broth with vegetable broth. Add mushrooms and extra root vegetables for heartiness.
- For a gluten-free version, use a gluten-free flour or cornstarch to thicken the stew.
- For a spicier version, add a diced jalapeño or red pepper flakes.
- For a richer flavor, add a tablespoon of Worcestershire sauce or balsamic vinegar.
Final Thoughts
Beef and ale stew is a classic recipe that is easy to make and satisfying to eat. This recipe is perfect for a cozy night in or for entertaining guests. The stew can be made in advance and reheated, making it a great option for meal prep. Serve it with crusty bread or mashed potatoes for a complete meal. Enjoy!
FAQ
Can I use a different type of meat for Beef and Ale Stew?
Yes, you can use other types of meat such as lamb or venison, but the cooking time may vary depending on the type of meat you use.
Can I make this recipe in a slow cooker?
Yes, you can make Beef and Ale Stew in a slow cooker. Simply brown the meat and onions in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use a different type of beer for Beef and Ale Stew?
Yes, you can use any type of beer you like for this recipe. However, keep in mind that darker beers will give the stew a richer flavor.
Can I make this recipe ahead of time?
Yes, you can make Beef and Ale Stew ahead of time and store it in the fridge for up to 3 days. Reheat it on the stove or in the oven before serving.
Do I need to use beef stock for this recipe?
Yes, beef stock is an important ingredient for this recipe as it adds flavor and depth to the stew. You can use store-bought beef stock or make your own at home.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables such as potatoes, carrots, or parsnips to this recipe. Just make sure to adjust the cooking time accordingly.
Can I freeze Beef and Ale Stew?
Yes, you can freeze Beef and Ale Stew for up to 3 months. Let it cool completely before storing it in an airtight container or freezer bag.
Can I use a Dutch oven instead of a regular pot?
Yes, you can use a Dutch oven instead of a regular pot for this recipe. Just make sure to adjust the cooking time accordingly as Dutch ovens retain heat more effectively.
Do I need to marinate the beef before cooking?
No, you do not need to marinate the beef before cooking. Browning the meat in the pot will give it plenty of flavor.
Can I make this recipe without alcohol?
Yes, you can make Beef and Ale Stew without alcohol. Simply substitute the beer with beef stock or broth.
