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


  • 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


  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.

Leave a Reply

Your email address will not be published. Required fields are marked *