Beef & ale stew

beef and ale stew

Serves 4-6

  • 3 fresh or dried bay leaves

  • 500 g quality diced stewing beef

  • 500 ml ale, Guinness or stout

  • 2 sticks celery

  • 2 medium onions

  • 2 carrots

  • olive oil

  • 1 heaped tablespoon plain flour

  • 400 g tinned chopped tomatoes

  • sea salt

  • freshly ground black pepper

If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4. Trim the ends off your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.



Put a casserole pan on a medium heat. Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and tinned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.



Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours. Remove the lid for the final half hour of simmering or cooking. When done, your meat should be tender and delicious. Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper. You can eat your stew as it is, or you can add some lovely dumplings to it.

Nutritional Information

Beef & ale stew

Slow-cooked to perfection

More Beef recipes ->
0 foodies cooked this
The beer in this simple and delicious beef and ale stew recipe gives it great depth of flavour
Serves 4-6
3h 20m
Super easy
Method

You are going to love this slow-cooked stew recipe, because it's so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you're often told to brown off the meat first. But I've done loads of tests and found the meat is just as delicious and tender without browning it first, so I've removed this stage from the recipe.

If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4. Trim the ends off your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.

Put a casserole pan on a medium heat. Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and tinned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.

Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours. Remove the lid for the final half hour of simmering or cooking. When done, your meat should be tender and delicious. Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper. You can eat your stew as it is, or you can add some lovely dumplings to it.

Nutritional Information Amount per serving:
  • Calories 429 21%
  • Carbs 17.7g 7%
  • Sugar 11.9g 13%
  • Fat 17.7g 25%
  • Saturates 5.4g 27%
  • Protein 40.1g 89%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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