This beef and ale stew is the perfect comfort food for chilly days. This classic dish features tender beef brisket simmered in a rich, flavourful sauce made with dark ruby ale and beef stock. Fresh herbs and hearty vegetables add depth and texture, making this stew the perfect dinner.
You'll also love my slow cooker steak pie, chicken and mushroom pie, lamb tagine, beef stew with cheddar scones.
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⭐️ Why this recipe works
- Rich Flavor: The combination of beef brisket and dark ruby ale creates a deeply flavorful and hearty stew.
- Tender Meat: Slow-cooking the beef for several hours ensures it becomes melt-in-your-mouth tender.
- Layered Aromatics: The inclusion of fresh rosemary, thyme, garlic, and onion adds a complex, aromatic depth.
- Versatile Cooking: This recipe can be adapted for a slow cooker, Dutch oven, or even an Instant Pot.
- Crowd-Pleaser: A classic comfort food that's perfect for family gatherings or cozy dinners.
🧾 Ingredients overview
- Beef Brisket: Provides rich flavor and becomes tender when slow-cooked.
- Vegetable Oil: Used for searing the beef and cooking the vegetables.
- Onion: Adds sweetness and depth to the stew.
- Garlic: Enhances the savory flavor.
- Fresh Rosemary & Thyme: Provide fresh, aromatic notes.
- Carrots: Add sweetness and texture.
- Celery: Adds a slight bitterness and depth.
- Flour: Helps to thicken the stew.
- Tomato Puree: Adds richness and umami.
- Dark Ruby Ale: Imparts a deep, malty flavor.
- Beef Stock: Forms the base of the stew's broth.
- Bay Leaf: Adds a subtle earthy flavor.
- Worcestershire Sauce: Enhances the umami taste.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Beef And Ale Stew recipe step-by-step
- Prepare the Beef: Cut the beef brisket into cubes, pat dry, and season with salt.
- Sear the Beef: Heat oil in a Dutch oven over medium-high heat and brown the beef on all sides. Remove and set aside.
- Cook the Vegetables: In the same pot, cook the onion, garlic, celery, carrots, thyme, and rosemary until the onions are soft.
- Thicken the Stew: Stir in the flour and tomato puree, cooking for a few minutes to blend the flavors.
- Combine Ingredients: Return the beef to the pot, add the ale, beef stock, Worcestershire sauce, and bay leaf. Bring to a high simmer.
- Simmer: Reduce heat to low, cover, and let simmer for about 4 hours until the beef is tender.
- Serve: Remove the bay leaf and serve the stew with crusty bread or mashed potatoes.
📖 Variations
- Ale Alternatives: Use stout or porter instead of dark ruby ale.
- Gluten-Free: Substitute flour with cornstarch for thickening.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Balanced Sweetness: Add a teaspoon of brown sugar or a splash of balsamic vinegar to balance the bitterness of the ale.
- Special Garnish: Garnish with freshly grated horseradish or a sprinkle of smoked paprika.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled stew in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the stew in a freezer-safe container and freeze for up to 3 months.
- Reheat: To reheat, warm the stew in a pot over low heat until heated through, or microwave in a suitable container.
❓Recipe FAQ's
Yes, sear the beef and sauté the vegetables as instructed, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4 hours.
Yes, you can substitute the ale with a robust red wine or even a stout for a different flavor.
Yes, you can cook the stew in a pressure cooker for about 35-45 minutes on high pressure, ensuring tender meat in a fraction of the time.
Looking for other hearty recipes like this? Try these:
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The BEST Beef And Ale Stew
Ingredients
- 1 kg (2 ¼ lb) beef brisket
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 medium carrots, peeled and chopped (see notes)
- 3 sticks celery, chopped
- 2 tablespoons flour
- 1 tablespoon tomato puree
- 300 ml (1 ¼ cups) dark ruby ale
- 400 ml (1 ¾ cups) beef stock, made with a stock cube
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- Salt to taste
Instructions
- Prepare the Beef: Cut the beef brisket across the grain into cubes. Pat dry with a paper towel and season with salt.
- Sear the Beef: Heat the oil in a Dutch oven over medium-high heat. Brown the beef on all sides until deep golden brown. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
- Cook the Vegetables: In the same pot, add the diced onion, garlic, celery, carrots, thyme, and rosemary. Cook until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot.
- Thicken the Stew: Stir in the flour and tomato puree, cooking for a couple of minutes to eliminate the raw flour taste and blend the flavors.
- Combine Ingredients: Return the beef to the pot. Pour in the ale, beef stock, and Worcestershire sauce. Add the bay leaf and bring to a high simmer. Scrape the bottom of the pot once more to incorporate all the browned bits.
- Simmer: Reduce the heat to low, cover the pot, and let the stew gently simmer for about 4 hours, or until the beef is tender and falling apart.
- Serve: Remove the bay leaf before serving. Enjoy your stew with crusty bread or mashed potatoes.
Notes
- Batch Browning: Brown the beef in batches to ensure it sears properly and doesn’t steam.
- Vegetable Prep: Cut the carrots and celery lengthwise, then chop into pieces about 5 cm long (half the length of your index finger) for even cooking.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Neil
Holy moly, this was delicious! Thank you!
Deborah Rainford
So happy you loved it! Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂