Hearty Ale Beef Stew

🕒 Prep: 20 min
🔥 Cook: 2 hours
🍽 Serves: 8

Welcome to a cozy, delicious escape into the world of hearty flavors with our Hearty Ale Beef Stew. This recipe combines rich, deep notes of dark ale with tender beef and an array of veggies, creating a comforting dish perfect for chilly days.

Why You'll Love This Recipe

  • The dark ale adds a unique depth of flavor, elevating the classic beef stew.
  • Perfectly tender, melt-in-your-mouth beef chunks.
  • The combination of vegetables offers a satisfying, wholesome meal.
  • Simple ingredients come together in a comforting, one-pot meal.

Ingredients

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

Ingredients Explained

Olive oil is used to sear the beef, giving it a nice crust and enhancing flavor. Beef chuck is ideal here for its tenderness after slow cooking. We use a mix of salt and black pepper to season the beef, while all-purpose flour helps thicken the stew. Beef broth and dark ale form a rich, flavorful base, with the tomato paste adding a touch of acidity for balance.

Garlic and onion are sautéed for a flavorful foundation. The carrots, potatoes, and celery not only provide nutrition but also contribute to the stew's hearty texture. Bay leaves and dried thyme infuse the dish with aromatic depth. Frozen peas are added near the end for freshness, and a sprinkle of fresh parsley brightens it all up before serving.

Tips & Tricks

  • Pat the beef dry before seasoning to ensure a good sear.
  • If you prefer a thicker stew, mash some of the cooked potatoes into the broth.
  • Use a wooden spoon to scrape the pot after adding the ale for those delicious caramelized bits.

Detailed Instructions

Start by heating the olive oil in a large pot over medium-high heat. While that's heating, season your beef chuck cubes with salt and pepper, then toss them in the flour until they're evenly coated. Brown the beef in batches to avoid overcrowding, which helps each piece develop a nice crust. Remove each batch and set it aside as you go.

In the same pot, add the onion and garlic, sautéing until they're just softened and fragrant. Stir in the tomato paste and cook it for about a minute to remove any raw taste. Now, pour in the beef broth and dark ale, making sure to scrape up the flavorful browned bits from the bottom of the pot.

Return the browned beef to the pot and add in the carrots, potatoes, celery, bay leaves, and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to a low simmer, covering the pot and letting it cook for about 90 minutes. This is when all the magic happens, as the beef becomes tender and the flavors meld together beautifully.

After 90 minutes, toss in the frozen peas and let the stew continue to simmer, this time uncovered, for another 15 minutes. This allows the stew to thicken a bit more. Before serving, remove the bay leaves, taste, and adjust the seasoning as needed. Garnish with a sprinkle of fresh parsley right before serving for a pop of color and freshness.

Simplified Instructions

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.

Serving Suggestions

This hearty stew pairs wonderfully with crusty bread or a side of buttery mashed potatoes. A simple side salad with a tangy vinaigrette could also complement the rich flavors nicely. For a beverage, a glass of the same dark ale used in the stew would be a delightful match.

Frequently Asked Questions

Can I use a different type of beer?
Absolutely! A stout or porter can also add rich flavors, but avoid lighter beers as they may not provide the same depth.
How can I make this stew gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend, and make sure your beef broth and ale are gluten-free.
Can I prepare this in a slow cooker?
Yes, after browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

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