Jamie Oliver Beef and Ale Stew recipe is made with tender beef, fresh vegetables like celery, carrots, and onions, aromatic rosemary, and a hearty ale base this recipe takes about 2 hours to cook and serves 4 people.
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🤎 Why You’ll Love This Beef and Ale Stew Recipe:
- Hearty Comfort: Jamie Oliver’s Beef and Ale Stew is a cozy, warming dish perfect for chilly nights, packed with tender beef and wholesome vegetables that melt in your mouth.
- Rich Flavor: The combination of ale, plum tomatoes, and aromatic herbs like rosemary creates a robust and flavorful broth that enhances every bite.
- Easy Preparation: With simple steps and basic ingredients, this stew is accessible for cooks of all levels, making it a go-to for satisfying family dinners.
âť“ What Is Jamie Oliver Beef and Ale Stew Recipe?
Jamie Oliver’s Beef and Ale Stew is a hearty dish made with tender stewing beef, aromatic vegetables like celery, carrots, and onions, seasoned with fresh rosemary or bay leaves, and simmered in a rich ale-based broth.
🍖 Jamie Oliver Beef and Ale Stew Ingredients:
- olive oil
- 3 sticks of celery
- 3 carrots
- 3 onions
- ½ a bunch of fresh rosemary , (15g) or 3 bay leaves
- 1 heaped tablespoon plain flour
- 500 ml ale , Guinness or stout
- 1 x 400 g tin of plum tomatoes
- 750 g quality diced stewing beef
🍲How To Make Jamie Oliver Beef and Ale Stew?
- Heat the oven to 180oC/350oF/gas 4 if you’re going to cook the stew in it.
- Put 2 tablespoons of oil in a big, shallow casserole pan that can go in the oven and set it on medium heat.
- Cut the carrots and onions into chunks about the same size as the beef chunks. Wash and peel the celery and add it to the pan as you go.
- Season the vegetables with black pepper and sea salt. Fry them for 10 minutes, turning them every now and then, until they soften and start to caramelize.
- Next, add the rosemary leaves and stir them in. After two minutes, add the flour and booze, and let it cook away.
- Put in the tomatoes and use the back of a spoon to break them up. Pour water into the jar, swirl it around, and then pour it into the pan.
- Bring to a boil, then add the meat, season it, and cover it. Either slowly cook on the stove or put in the oven for two hours, or until the meat is easy to pull apart.
- If you think the stew needs more spice, taste it and make changes. Serve with rice or mashed potatoes and some nice vegetables, or see below for some topping ideas.
đź’ Recipe Tips:
- Use a quality ale for depth of flavor; avoid overly bitter or hoppy varieties.
- Ensure the stew simmers gently to tenderize the beef without drying it out.
- Thicken with flour or cornstarch slurry gradually to achieve the desired consistency.
- Adjust seasoning carefully; ale can add saltiness, so taste before adding additional salt.
- Don’t rush—let the stew rest after cooking to allow flavors to meld before serving.
🥗 What To Serve With Beef and Ale Stew?
Serve Beef and Ale Stew with Roast Potatoes or Hasselback Potatoes pair it with Green Bean Salad or Caesar Salad complement the meal with a slice of Bread or a fresh warm Olive Bread.
🎚 How To Store Leftovers Beef and Ale Stew?
- In The Fridge. To store leftovers beef and ale stew let it cool completely before transferring it into an airtight container refrigerate promptly and use within 3-4 days for best quality.
- In The Freezer. For freezing portion leftovers beef and ale stew into freezer-safe containers label with the date and freeze for up to 3 months.
🥵 How To Reheat Leftovers Beef and Ale Stew?
- On The Stovetop: Reheat leftovers beef and ale stew in a pot over low heat stirring occasionally to prevent sticking for up 5-8 minutes.
- In The Microwave: Use short intervals leftovers beef and ale stew stirring in between until heated through for up 3-6 minutes.
FAQ’S
What Is The Best Cut Of Beef For Beef And Ale Stew?
The best cut of beef for Beef and Ale Stew is stewing beef, such as chuck or brisket, known for their marbling and ability to become tender when slow-cooked.
How Can I Thicken Beef And Ale Stew?
To thicken Beef and Ale Stew, mix 1-2 tablespoons of flour or cornstarch with cold water to form a slurry. Stir it into the simmering stew gradually until desired thickness is achieved.
Can Beef And Ale Stew Be Made In An Instant Pot?
Yes, Beef and Ale Stew can be made in an Instant Pot sauté the ingredients using the sauté function, then pressure cook on high for about 30 minutes, followed by a natural release.
Can You Make Beef And Ale Stew Ahead Of Time?
Yes, you can make Beef and Ale Stew ahead of time store it in the refrigerator for up to 3-4 days or freeze it for longer storage. Reheat gently on the stovetop or in the microwave before serving.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken Tacos
- Jamie Oliver Chorizo And Butter Bean Stew
- Jamie Oliver Salmon and Noodles
Jamie Oliver Beef and Ale Stew Nutrition Facts
Amount Per Serving
- Calories: 334
- Fat: 13g
- Saturates: 4g
- Sugars: 10.4g
- Salt: 0.8g
- Protein: 30.8g
- Carbs: 20.2g
- Fibre: 3.6g
Jamie Oliver Beef and Ale Stew
Description
Jamie Oliver Beef and Ale Stew recipe is made with tender beef, fresh vegetables like celery, carrots, and onions, aromatic rosemary, and a hearty ale base this recipe takes about 2 hours to cook and serves 4 people.
Ingredients
Instructions
- Heat the oven to 180oC/350oF/gas 4 if you’re going to cook the stew in it.
- Put 2 tablespoons of oil in a big, shallow casserole pan that can go in the oven and set it on medium heat.
- Cut the carrots and onions into chunks about the same size as the beef chunks. Wash and peel the celery and add it to the pan as you go.
- Season the vegetables with black pepper and sea salt. Fry them for 10 minutes, turning them every now and then, until they soften and start to caramelize.
- Next, add the rosemary leaves and stir them in. After two minutes, add the flour and booze, and let it cook away.
- Put in the tomatoes and use the back of a spoon to break them up. Pour water into the jar, swirl it around, and then pour it into the pan.
- Bring to a boil, then add the meat, season it, and cover it. Either slowly cook on the stove or put in the oven for two hours, or until the meat is easy to pull apart.
- If you think the stew needs more spice, taste it and make changes. Serve with rice or mashed potatoes and some nice vegetables, or see below for some topping ideas.
Notes
- Use a quality ale for depth of flavor; avoid overly bitter or hoppy varieties.
- Ensure the stew simmers gently to tenderize the beef without drying it out.
- Thicken with flour or cornstarch slurry gradually to achieve the desired consistency.
- Adjust seasoning carefully; ale can add saltiness, so taste before adding additional salt.
- Don’t rush—let the stew rest after cooking to allow flavors to meld before serving.