Beef and Ale Stew (Classic British Comfort Food Recipe)

Slow-cooked beef with vegetables in a rich ale gravy.

Ingredients (Serves 4–6)

For the Stew:

• 600 g stewing beef, cut into cubes

• 2 tbsp plain flour

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2 garlic cloves, minced

• 300 ml dark ale (such as bitter or stout)

• 400 ml beef stock

• 2 tsp Worcestershire sauce

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 tsp fresh rosemary, chopped

• Salt and freshly ground black pepper, to taste

Preparation

1. Brown the beef:

   • Toss beef cubes in flour, shaking off excess.

   • Heat oil in a large pot or casserole dish and brown beef on all sides. Remove and set aside.

2. Cook the vegetables:

   • In the same pot, sauté onions, carrots, celery, and garlic until softened.

3. Add liquids and seasonings:

   • Return beef to the pot.

   • Stir in ale, beef stock, Worcestershire sauce, thyme, rosemary, salt, and pepper.

4. Simmer:

   • Bring to a boil, then reduce heat to low.

   • Cover and simmer gently for 1.5–2 hours until beef is tender and flavors meld.

5. Adjust consistency:

   • If needed, thicken the stew by simmering uncovered for the last 15 minutes or stirring in a little flour or cornstarch mixed with water.

6. Serve:

   • Serve hot with mashed potatoes, crusty bread, or steamed vegetables.

Serving Suggestions

• Ideal for Sunday lunch or a hearty weeknight dinner.

• Pair with dark ale, red wine, or hot tea for a full British experience.

Cooking Tips

• Slow cooking ensures tender beef and rich flavor.

• Skim off any excess fat for a cleaner stew.

• Leftovers taste even better the next day as flavors deepen.