This rich and hearty beef and ale stew, simmered slowly with dark beer, is the ultimate comfort food. The tender beef soaks up the deep, malty flavors from the ale, creating a warm and satisfying dish. A perfect beef and ale stew for cold nights, it’s a cozy, flavorful meal that will warm you from the inside out. Whether for a family dinner or a special occasion, this beef and ale stew brings comfort and deliciousness to the table every time.
Ingredients Beef & ale stew:
- 1 kg (2.2 lbs) of beef, such as chuck or brisket, cut into bite-sized pieces
- 2 large onions, diced
- 3 cloves of garlic, finely chopped
- 2 medium carrots, sliced into rounds
- 2 bay leaves
- One fresh thyme sprig (or half a teaspoon of dried thyme)
- 330 milliliters (about one bottle) of dark beer, such as porter or stout
- 500 ml (2 cups) of beef stock (or water with bouillon)
- 2 tablespoons of tomato paste
- Two teaspoons of all-purpose flour are optional for thickening.
- Two tablespoons of oil from olives
- To taste, add salt and black pepper.
How To Make Beef & ale stew:
- Cook the vegetables: In the same pot, add the onion, garlic and carrots. Cook for 5-7 minutes until tender and lightly browned.
- Stir in the flour (optional): If you want a thicker stew, add the flour and stir well to coat the vegetables. Cook for 1-2 minutes.
- Add the beer and broth: Pour the beer over the vegetables and stir to loosen any debris left on the bottom of the pot. Then, add the beef broth, tomato paste, bay leaves and thyme.
- Stir in the meat: Return the sealed meat to the pot. Season with salt and pepper to taste.
- Simmer: Bring everything to a boil, then reduce the heat to low. Cover the pot and simmer for 2 to 2.5 hours, or until the meat is very tender.
- : Before serving, taste the stew and adjust the seasoning if necessary. Remove the bay leaves and thyme sprig.
Side dish suggestion:
This stew is delicious served with mashed potatoes, rice, or even crusty bread to soak up the sauce.
It’s a dish that gets even better the next day as the flavors intensify. Perfect for cold days!
RECIPE TIPS:
FREEZE THE STEW.
Allow to cool, then divide into two covered foil trays before freezing. Defrost completely in the fridge overnight. Cover with foil and reheat in an oven at 200C/180C fan/gas 6 for 30 minutes, or until hot through.
