Prep
20 min
20 min
Cook
3 hr
3 hr
Total
3 hr 20 min
3 hr 20 min
Yield
6 servings
6 servings
Category
Dinner
Dinner
Cuisine
British
British
Beef and ale stew is a British comfort-food classic. Browning the beef first builds a deep savoury base, while a good ale adds malty richness to the gravy as everything cooks slowly together.
Potatoes, carrots and onions make this a complete one-pot dinner, and the long cooking time turns stewing beef beautifully tender. It is also excellent for batch cooking because the flavour develops even more after a night in the fridge.
For a winter self-catering or ski trip, make the stew when you have a quiet afternoon and reheat it when everyone gets back. Serve with crusty bread, buttered greens or simply on its own in deep bowls.
Ingredients
- 800g stewing beef cut into 4cm chunks
- 2 tbsp plain flour
- 2 tbsp vegetable oil
- 2 medium onions roughly chopped
- 2 garlic cloves crushed
- 3 medium carrots cut into thick chunks
- 2 celery sticks sliced
- 500g potatoes peeled and cut into 3cm chunks
- 2 tbsp tomato purée
- 500ml real ale
- 400ml beef stock
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- salt to taste
- black pepper to taste
- Small handful parsley chopped, to serve (optional)
Method
- Pat the beef dry with kitchen paper. Put the flour in a bowl, season with salt and black pepper, then toss the beef through it until lightly coated.
- Heat half the oil in a large heavy-based casserole over a medium-high heat. Brown the beef in batches, adding the remaining oil as needed. Transfer the browned beef to a plate.
- Reduce the heat to medium. Add the onions, carrots and celery and cook for 6 to 8 minutes until starting to soften. Add the garlic and cook for 1 minute.
- Stir in the tomato purée and cook for another minute. Pour in the ale a little at a time, scraping the browned bits from the bottom of the casserole.
- Return the beef and any resting juices to the casserole. Add the beef stock, thyme, bay leaf and Worcestershire sauce, then bring to a gentle simmer.
- Cover with a lid, reduce the heat to low and cook gently for 2 hours, stirring occasionally.
- Add the potatoes, cover again and cook for another 45 to 60 minutes until the beef is very tender and the potatoes are cooked through.
- Remove the bay leaf. If the gravy is thinner than you like, simmer uncovered for 10 to 15 minutes until reduced. Taste and adjust the seasoning.
- Scatter with chopped parsley, if using, and serve hot with crusty bread or buttered green vegetables.