Indulge in this Hearty Ale Beef Stew, a comforting and robust dish that melds tender beef, earthy vegetables, and a rich ale-based broth. Perfect for chilly evenings.
This variation of beef stew is inspired by traditional Irish stews but with a modern twist of incorporating ale for depth of flavor. It reflects the rich culinary heritage of hearty stews that have warmed families for generations.
2 tbsp olive oil
2 lbs beef chuck, cut into 1-inch cubes
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
2 cups beef broth
1 1/2 cups dark ale
2 tbsp tomato paste
2 cloves garlic, minced
1 large onion, diced
4 carrots, peeled and chopped
3 potatoes, peeled and diced
2 stalks celery, chopped
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
2 tbsp fresh parsley, chopped
1. Heat olive oil in a large pot over medium-high heat.
2. Season beef with salt and pepper, then toss with flour to coat evenly.
3. Brown the beef in batches, removing each batch before adding more to avoid overcrowding.
4. Add the onion and garlic to the pot; sauté until softened.
5. Stir in tomato paste, cooking for 1 minute.
6. Pour in beef broth and ale, scraping up browned bits from the bottom.
7. Return beef to the pot, add carrots, potatoes, celery, bay leaves, and thyme.
8. Bring mixture to a boil, then reduce heat and cover, simmering for 90 minutes.
9. Add peas, continuing to simmer uncovered for 15 minutes until thickened.
10. Discard bay leaves, adjust seasoning, and garnish with parsley before serving.
Store the beef stew in airtight containers in the refrigerator for up to 3 days.
Reheat the stew gently on the stovetop over medium heat until warmed through, or microwave in increments, stirring occasionally.
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