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Beef and Ale Stew
A hearty, comforting stew made with tender chunks of beef, rich ale, and a medley of sautéed vegetables. The slow-cooked dish is perfect for a chilly evening, served with a side of crusty bread or over mashed potatoes. This recipe combines the rich flavors of red wine, beef broth, and ale, creating a savory broth that's sure to warm the soul. The tender beef and vegetables are cooked to perfection, making this stew a satisfying meal for any occasion.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Gluten, Sulfites
Ingredients
2 pounds
Beef stew meat
1200 Calories
1 cup
Ale
150 Calories
1 cup
Red wine
125 Calories
2 cups
Beef broth
100 Calories
4 medium
Carrots
60 Calories
3 medium
Potatoes
150 Calories
2 medium
Onions
40 Calories
3 cloves
Garlic
15 Calories
2 sprigs
Thyme
10 Calories
2 tablespoons
Tomato paste
25 Calories
1 tablespoon
Worcestershire sauce
5 Calories
to taste
Salt and pepper
0 Calories
Step-by-Step Instructions
1
Heat oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
2
Add the onions, carrots, and potatoes to the pot. Cook until the vegetables are tender, about 10 minutes. Add the garlic and cook for an additional minute.
3
Add the ale, red wine, beef broth, tomato paste, and Worcestershire sauce to the pot. Stir to combine and bring the mixture to a boil.
4
Return the beef to the pot and bring the mixture to a simmer. Reduce the heat to low and cook, covered, until the beef is tender, about 2 1/2 hours.
5
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh thyme and crusty bread on the side.
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