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The BEST Beef And Ale Stew

This hearty Beef and Ale Stew is the perfect comfort food for a chilly day. Tender beef is simmered in a rich, flavourful sauce with dark ale and beef stock, with fresh herbs and vegetables.
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6 Servings
Author: Deborah Rainford

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

Calories: 359kcal | Carbohydrates: 9g | Protein: 37g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 311mg | Potassium: 829mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3480IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 4mg
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