Beef and Ale Stew

A comforting dish that encapsulates the rich and hearty flavors of traditional UK cuisine. Imagine succulent chunks of beef, slow-cooked to tender perfection, mingling with aromatic herbs and vegetables, all bathed in a robust ale-infused broth

Ingredients:

• 2 pounds beef stew meat, cubed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 can ale (12 oz)
• 2 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Mashed potatoes or crusty bread for serving

Instructions:

1. Brown the Beef:
   1. In a large pot, heat vegetable oil over medium-high heat. Brown the beef cubes on all sides. Remove and set aside.
2. Sauté Vegetables:
   1. In the same pot, add chopped onions, sliced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened.
3. Add Flour:
   1. Sprinkle flour over the sautéed vegetables and stir well to coat.
4. Deglaze with Ale:
   1. Pour in the ale, scraping the bottom of the pot to release any flavorful bits. Allow it to simmer for a few minutes.
5. Combine Beef and Broth:
   1. Return the browned beef to the pot. Add beef broth, bay leaves, dried thyme, salt, and black pepper.
6. Simmer to Perfection:
   1. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 2-3 hours or until the beef is fork-tender.
7. Serve:
   1. Discard bay leaves. Serve the Beef and Ale Stew over mashed potatoes or with crusty bread to soak up the delicious broth.