Beef and ale stew
Hearty and filling
- 1 onion
- 2 carrots
- 1 parsnip
- ½ swede
- 200g mushrooms
- 450g stewing beef
- 250ml of ale
- Beef stock
- 2 Bay leaves
- 1 tsp dried allspice
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tbsp plain flour
- salt and pepper to taste
Level of difficulty Average
Preparation time 20mins
Cooking time 240mins
Cost Average budget
Roughly chop the onion and fry it in 1 tsp of vegetable oil or in spray oil.
Chop the stewing beef into 1 inch chunks and coat it in the flour, allspice, rosemary,sage, and thyme. (It is easy to do this by putting all the dry ingredients into a freezer bag with the beef, seal the bag and shake.
Place the coated meat into the pot with the onions and fry until the meat is sealed and starting to turn brown.
Deglaze the pot by pouring the ale into the pot and allowing it to boil for a few seconds. Reduce the temperature to a low simmer.
Peel and chop the carrots, parsnip and swede into 1 inch pieces and add to the pot. Stir to mix.
Add Beef stock until it covers the vegetables.
Quarter the mushrooms and add.
Add the bay leaves.
Place the lid on the pot and place in the oven at 150°C and cook for 4 hours.
Check the stew and season to taste with salt and pepper.
Ensure your pot is suitable to be used on the hob and in the oven. I use a cast iron casserole pot.
Like these recipes? Then you'll love
- Approved byThe Chef Classic French onion soup 3.6/5 (361 Votes)
- Clonakilty Blackpudding “Sausage... 3.9/5 (211 Votes)
- FOOD PORN Duck breast in orange sauce 3.5/5 (252 Votes)
- Quick Spaghetti Bolognese Recipe... 3.3/5 (211 Votes)
- Chicken & thyme risotto 3.6/5 (167 Votes)
- Hearty meatball bake 3.4/5 (175 Votes)
- Parmentier de Confit de Canard 3.7/5 (144 Votes)
- homemade sausage rolls 3.4/5 (151 Votes)
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.