Hearty Beef and Ale Stew

Craving comforting beef recipes? My beef and ale stew is tender beef in a rich, malty gravy. Proper pub grub at home! Get the recipe and a cheeky tip inside.

May 20, 2025
By Ethan Navarro.

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Alright, let's dive into something hearty. something that warms you from the inside out. this hearty beef and ale stew does exactly that.

Picture a cozy pub on a rainy day. that's the vibe we're going for.

Recipe Introduction

Quick Hook

Ever crave something truly comforting? these amazing beef recipes include this stew, guaranteed to satisfy. it’s brimming with deep, savory flavors.

Think tender beef and rich ale gravy. oh my gosh, it's divine!

Brief Overview

This stew is inspired by traditional british pub fare. you know, that stick-to-your-ribs kinda food. it's medium difficulty. prep takes around 30 minutes, and cooking needs about 2- 3 hours.

This recipe serves about 6-8 people.

Main Benefits

Beef gives you a good protein punch. plus, this is the perfect dish for a cold evening. honestly, it's the kind of meal that makes you feel all warm and fuzzy inside.

This stew is special. the slow braising makes the beef extra tender.

Hearty Beef and Ale Stew Recipe Card

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Preparation time:30 Mins

Cooking time:02 Hrs 15 Mins

Servings:6-8 servings

Ingredients:

• 2 lbs (900g) chuck steak, cut into 1-inch cubes
• 2 tbsp all-purpose flour (plus extra for dusting)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 bottle (12 oz/355ml) dark ale (e.g., stout or porter)
• 4 cups (950ml) beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 lb (450g) Yukon Gold potatoes, peeled and cubed
• 1 cup (115g) frozen peas
• Fresh parsley, chopped

Instructions:

• Toss beef cubes with flour, salt, and pepper.
• Heat olive oil in the Dutch oven. Sear beef in batches until browned on all sides. Remove and set aside.
• Add onion, carrots, and celery to the pot and sauté until softened. Add garlic and tomato paste; cook for 1 minute more.
• Pour in the ale and scrape up any browned bits from the bottom of the pot.
• Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 hours, or until beef is very tender.
• Add potatoes and continue to simmer for 30 minutes, or until potatoes are tender.
• Stir in frozen peas during the last 15 minutes of cooking.
• Remove bay leaves. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot. Enjoy one of the best beef recipes!

Nutrition Facts

Calories:500

Fat:25g

Fiber:6g

Recipe Info

Category:Main Course

Cuisine:British

Getting Started: The Hearty Ingredients

Alright, let's gather our goodies. You'll need some key players for this epic stew. These simple ingredients blend into something magical.

• The Beef Brigade:

  • About 2 lbs of chuck steak, cubed.
  • 2 tbsp all-purpose flour.
  • Salt and pepper to taste.
  • 2 tbsp olive oil.

• The Veggie Crew:

  • 1 large onion, chopped.
  • 2 carrots, chopped.
  • 2 celery stalks, chopped.
  • 4 cloves garlic, minced.
  • 1 tbsp tomato paste.
  • 1 lb Yukon Gold potatoes, cubed.
  • 1 cup frozen peas.

• The Flavor Boosters:

  • 1 tbsp Worcestershire sauce.
  • 1 bottle (12 oz) dark ale, like a stout.
  • 4 cups beef broth.
  • 2 bay leaves.
  • 1 tsp dried thyme.
  • Fresh parsley, chopped.

Now, i know what you're thinking. beef and ale stew? it sounds fancy. but trust me, this recipe is super approachable.

Think of it as crockpot dishes meets culinary adventure. don't be afraid to experiment! i even added a dash of smoked paprika once – total game changer!

From Prep to Plate: Making the Magic Happen

First things first: prepare your beef. toss those cubes with flour, salt, and pepper. heat olive oil in a large pot.

Sear the beef in batches until brown. set it aside. this is where those delish recipes really begin.

Next, sauté your veggies. add onion, carrots, and celery to the pot. cook until softened. throw in the garlic and tomato paste.

Cook for another minute. now, pour in the ale and scrape up those browned bits. don't skip this step! it adds amazing flavor.

Return the beef to the pot. add beef broth, worcestershire sauce, bay leaves, and thyme. simmer for 2 hours, or until beef is super tender.

Then, add potatoes. simmer for 30 minutes. finally, stir in the peas during the last 15 minutes. remove the bay leaves before serving.

Season to taste. garnish with parsley. voila! you've got yourself a barbacoa recipe level flavour, without the bbq.

Okay, let's get down to brass tacks. we're talking about the heart of any great beef recipes : the ingredients and the gear.

Honestly, without the right stuff, you're just spinning your wheels. i’m gonna walk you through what you’ll need, and what you can fudge if you're in a pinch.

This recipe, much like other delish recipes , is really about getting back to the basic but that doesn't mean that it's not good.

Ingredients & Equipment: Let's Get Real

Main Ingredients: The Beefy Backbone

Alright, so for this Hearty Beef and Ale Stew , you're gonna need:

• 2 lbs (900g) of chuck steak, cut into 1-inch cubes.
• 2 tbsp all-purpose flour (plus extra for dusting).
• 1 tsp kosher salt.
• ½ tsp black pepper.
• 2 tbsp olive oil.
• 1 large onion, chopped.
• 2 carrots, peeled and chopped.
• 2 celery stalks, chopped.
• 4 cloves garlic, minced.
• 1 tbsp tomato paste.
• 1 tbsp Worcestershire sauce.
• 1 bottle (12 oz/355ml) dark ale (like stout or porter).
• 4 cups (950ml) beef broth.
• 2 bay leaves.
• 1 tsp dried thyme.
• 1 lb (450g) Yukon Gold potatoes, peeled and cubed.
• 1 cup (115g) frozen peas (added at the end).
• Fresh parsley, chopped (for garnish).

Now, the beef is the star, right? look for chuck steak with good marbling. that fat is what's gonna melt and make it super tender.

Don't skimp! you know, finding quality beef chuck to make some wonderful beef recipes can be difficult so finding the right location to get it is important.

Seasoning Notes: Flavor Town, Population: You

This stew isn't just about beef; it's about that deep, savory flavor. Here's the deal:

• Essential spice combo: Bay leaves, thyme, salt, and pepper. Simple, but they work.
• Flavor enhancers: Worcestershire sauce adds umami. Dark ale gives it that malty richness. Trust me.
• Quick subs: No Worcestershire? A splash of soy sauce works in a pinch. No dark ale? Use extra beef broth and a splash of balsamic vinegar.

Speaking of spices, you ever try adding a pinch of smoked paprika? oh. my. gosh. seriously elevates the whole thing! this recipe also combines the amazing properties of cooking with a slow cooker.

What other crockpot dishes are you doing nowadays?

Equipment Needed: Keep It Simple

You don't need a ton of fancy stuff. Just the basics:

• Large Dutch oven or heavy-bottomed pot: This is key for even cooking.
• Cutting board & sharp knife: For chopping veggies and beef.
• Measuring cups & spoons: Get those quantities right!

Don't have a dutch oven? a large stockpot will do. honestly, i've made this in a regular pot on the stove, and it's still delicious.

Maybe i will have to try this in a crockpot recipes slow cooker or even some crock pot cooking recipe but i think i like the traditional method.

Alright, that's the gear and the grub covered! now you're ready to get cooking. let's do this! oh, and remember, no matter what you use, you can always find yourself some idee pasto sano if you can't handle the dish.

Alright, let's talk about crockpot cooking , because honestly, who doesn't love a good set-it-and-forget-it meal? i’ve burned my fair share of dinners, so trust me, crockpot dishes are a lifesaver.

I'm spilling my secrets for a delish recipes .

Getting Ready: Mise en Place is Your BFF

Okay, before we even think about turning on the crock pot cooking , let's talk prep. this is your essential mise en place.

Chop your veggies. cube your beef. and seriously, measure out your spices. trust me, a little upfront work saves you a huge headache later.

I always get my ingredients prepped the night before. It saves a ton of time. Time is money. Safety first, always! Keep your knives sharp. Dull knives are more dangerous.

Hearty Beef and Ale Stew: Pub Grub Made Easy

This recipe is inspired by traditional pub fare. it's got tender beef, malty ale, and root veggies. it is the perfect winter warmer.

It's even better the next day. i am sharing one of my beef recipes here! this comfort food elevates with depth of flavour.

Step-by-Step to Deliciousness

1. Toss 2 lbs beef cubes with 2 tbsp flour, 1 tsp salt, and ½ tsp pepper.
2. Sear the beef. Heat 2 tbsp olive oil in your pot. Brown the beef on all sides. Do this in batches. Remove and set aside.
3. Sauté 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks until soft. Add 4 minced cloves garlic. Then, add 1 tbsp tomato paste, cook for 1 minute .
4. Pour in 12 oz dark ale. Stout is my personal fav. Scrape up the brown bits.
5. Return beef to the pot. Add 4 cups beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves, and 1 tsp thyme. Simmer low and slow for 2 hours .
6. Add 1 lb cubed potatoes. Simmer 30 minutes .
7. Stir in 1 cup frozen peas during the last 15 minutes .
8. Remove bay leaves. Season and serve! Garnish with fresh parsley.

My Foolproof Pro Tips

• Sear the beef in batches . It adds so much flavor. Overcrowding the pot leads to steaming not searing.
• Avoid using cheap ale! It's a shortcut Idee Pasto Sano . Slow Cooker Barbacoa is not made of garbage ingredients.
• Don't forget the Worcestershire sauce. That is my secret ingredient.

Bonus Round

You can make this a day ahead. Flavors get even better. Just store it in the fridge. Reheat on the stovetop or in the microwave. Serve with crusty bread.

Honestly, this stew is like a warm hug. You know? It’s just…good. Try making my Barbacoa Recipe ! I think you will be impressed.

Recipe Notes

Okay, so you're ready to dive into this hearty beef and ale stew ? awesome! before you grab your apron, let's chat about a few insider tips.

We will consider these delish recipes

Serving It Up Right

Think presentation! this stew is rustic, but we can still make it look fancy. ladle it into bowls. top with fresh parsley.

A dollop of sour cream? oh my gosh, yes! think about a side of crusty bread. perfect for soaking up that yummy gravy.

And for drinks? a dark ale, obviously! or a nice, full-bodied red wine.

Storing Like a Pro

Got leftovers? lucky you! let the stew cool completely. then, pop it in an airtight container. into the fridge it goes! it'll keep for 3-4 days.

Honestly, it tastes even better the next day. freezing? sure! portion it out. use freezer-safe containers. it'll last for up to 3 months.

Reheating is easy. stove top or microwave works. just make sure it's heated through.

Switching Things Up

Want to make it your own? Go for it!

Dietary Adaptations: Need gluten-free? Use gluten-free flour. Easy peasy! Ditching dairy? No problem. Just swap the beef broth with vegetable broth.

Seasonal Swaps: This is super versatile. In the fall, add butternut squash. In the spring, try asparagus. See? Endless possibilities.

Did you know that crockpot cooking can enhance flavors? it’s true! try this with a crockpot recipes slow cooker . it's great for busy weeknights, and there are many similar beef recipes you can easily modify.

Nutrition Nuggets

Okay, i'm no nutritionist. but here's the gist. this stew is packed with protein from the beef. the veggies give you vitamins and fiber.

But it's also got some fat. so, enjoy it in moderation. think of it as a treat. a hearty, comforting treat! if you want to make a healthy idee pasto sano , try reducing the amount of beef and adding more veggies.

So, there you have it! all the extra bits to make this stew your stew. don't be afraid to experiment.

Crock pot cooking is the best way to get a great slow cooker barbacoa . because let's be honest, cooking should be fun! now, get cooking and enjoy barbacoa recipe your amazing creations! i'm here to help inspire you to try new mexican spices