Beef and Ale Stew
A hearty and comforting classic, this slow cooked beef and ale stew is packed with tender beef, soft vegetables and a rich, flavourful gravy.
Servings: 4
Calories: 382kcal
Ingredients
- 1 tbsp olive oil or vegetable oil
- 800 g stewing beef
- 2 onions chopped
- 2 garlic cloves crushed
- 2 carrots sliced
- 2 celery sticks chopped (optional but adds flavour)
- 2 tbsp plain flour
- 500 ml ale e.g. Newcastle Brown Ale, Guinness or your favourite dark ale
- 300 ml beef stock
- 2 tbsp tomato purée
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or a few sprigs of fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Heat the oil in a large frying pan. Add the beef in batches and brown on all sides. Transfer to a plate.
- In the same pan, add onions, garlic, carrots, and celery. Cook for 2–3 minutes, then stir in the flour and cook for another minute.
- Pour in the ale and stir to lift any browned bits from the pan. Add tomato purée, Worcestershire sauce, thyme, and bay leaves.
- Sprinkle the flour over the beef and return it to the pot.
- Add the beef stock, season with salt and pepper, and stir to combine.
- Cook for 1.5 to 2 hours, or until the beef is tender and the sauce is rich and thick. If the sauce is thinner than you’d like, stir in a couple of teaspoons of gravy granules or mix 1 tbsp cornflour with a little cold water and stir it in.
- Remove bay leaves and serve with rice, mashed potatoes or crusty bread.
Nutrition
Calories: 382kcal | Carbohydrates: 15g | Protein: 45g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 203mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5160IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
