A traditional beef and ale stew has to be one of my all-time favourite meals. It’s been a firm favourite since I was a child – and every time I make it, I’m surprised at how delicious so few ingredients can really be.
The stew is very rich in flavour with a lovely combination of tender beef and carrots. I always serve my stew with crusty bread and mash or roast potatoes.
If you’re unsure of which ale to choose for a stew, or cooking, pretty much any i’ve tired works fine! But my go-to is Newcastle-brown-ale, as it’s readily available and always delivers a delicious beef and ale stew (or pie!)
A stew is always lovely paired with dumplings too – and no worries if you don’t have any suet in to make them – try my no-suet dumpling for stew recipe.
How to make a traditional beef & ale stew
Step-by-step photos, scroll down for a printable recipe card and full ingredient list.
1. Begin by preparing your ingredients – cut the onion, peel and cut the carrot, crush the garlic and trim any excess fat from the braising beef.
2. Then, heat your stew pan over a high heat and add oil
3. Once the oil is heated, add in the onions and beef
4. Cook until the onions are turning slightly browned on the edges and the beef is browned on both sides (2-3 mins)
5. Then, add in the carrots and flour – stir to coat the everything in the flour and allow to cook for about a minute (or whilst you open the bottle of ale)
6. And finally, add in the ale (I use newcastle brown ale normally) and beef stock
7. Stir to combine everything, then place the lid on, reduce the heat to low and cook for 2 1/2 hours – or until the beef is tender to your liking. Stir the stew frequently to ensure there is enough liquid in the pan and nothing is sticking to the base – if it needs more water, add it in as you check on it.
Traditional Beef & Ale Stew
A delicious, traditional recipe for beef & ale stew. A rich beef gravy with tender beef and carrots.
Ingredients
- 1 tbsp vegetable oil
- 1 onion
- 4-6 large carrots
- 500g lean braising beef steak
- 2 tbsp plain flour
- 550ml ale (I use newcastle brown ale)
- 250ml beef stock (beef stock cube & water)
Optional:
- Beef gravy granuels
To season:
- Salt & Pepper
Instructions
- Begin by preparing your ingredients – cut the onion, peel and cut the carrots into round slices, crush the garlic and trim any excess fat from the braising beef
- Then, heat your stew pan over a high heat and add oil
- Once the oil is heated, add in the onions and beef
- Cook until the onions are turning slightly browned on the edges and the beef is browned on both sides (2-3 mins)
- Then, add in the carrots and flour – stir to coat the everything in the flour and allow to cook for about a minute (or whilst you open the bottle of ale) - this is what will thicken the stew
- And finally, add in the ale (I use newcastle brown ale normally) and beef stock
- Stir to combine everything, then place the lid on, reduce the heat to low and cook for 2 1/2 hours – or until the beef is tender to your liking.
- Stir the stew frequently to ensure there is enough liquid in the pan and nothing is sticking to the base – if it needs more water, add it in as you check on it.
- Once the stew is cooked and the meat as tender as you'd like - it's ready to serve! If you'd like it a little thicker, you can add a sprinkling of beef gravy granuels and stir to thicken it up a little.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 525Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 123mgSodium 637mgCarbohydrates 20gFiber 3gSugar 4gProtein 38g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!