Beef & Ale Stew Recipe

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This Beef & Ale Stew is a hearty and rich recipe, which is made with tender stewing beef and a dark ale. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.

Beef & Ale Stew Recipe 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
500ml ale, Guinness or stout
1 x 400g tin of plum tomatoes
750g quality diced stewing beef

How To Make Beef & Ale Stew

Prep and sauté vegetables: Preheat your oven to 180ºC/350ºF/gas 4. In a large, shallow ovenproof casserole pan, heat 2 tablespoons of oil over a medium heat. Roughly chop the celery, carrots, and onions to about the same size as your beef chunks. Add the vegetables to the pan, season with sea salt and black pepper, and fry for 10 minutes, stirring occasionally, until softened and starting to caramelize.
Make the stew base: Strip the rosemary leaves into the pan, then stir in the flour and cook for 2 minutes. Pour in the ale, allowing it to bubble and cook away for a minute.
Add beef and simmer: Add the tinned tomatoes, breaking them up with the back of a spoon. Fill the empty tin with water, swirl it around, and pour it into the pan. Bring the mixture just to a boil, then stir in the diced beef and season again.
Cook until tender: Cover the pan and either simmer slowly on the hob or place it in the preheated oven for 2 hours, or until the meat is tender and falls apart easily. Before serving, taste the stew and adjust the seasoning if needed.

Recipe Tips

What’s the best beef for stew? Look for cuts like chuck, brisket, or shin. These tougher cuts are perfect for slow cooking as their connective tissues break down over time, resulting in incredibly tender, melt-in-your-mouth meat.
Can I make this in a slow cooker? Absolutely. Follow the steps to sauté the vegetables and create the sauce on the stovetop, then transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours.
What kind of ale should I use? A dark ale, Guinness, or a stout will provide the richest, deepest flavor. Avoid anything too hoppy or bitter, like an IPA.
How to get a really thick gravy? The flour in the recipe will thicken the gravy nicely. If you prefer it even thicker at the end, you can make a slurry by mixing 1 tablespoon of cornflour with 2 tablespoons of cold water and stirring it into the simmering stew for the last few minutes of cooking.

What To Serve With Beef & Ale Stew

This rich stew is a classic for a reason and is perfect served with something to soak up the delicious gravy.

Creamy mashed potatoes
Fluffy dumplings
Crusty bread with butter
Buttered egg noodles

How To Store Beef & Ale Stew

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
Freeze: This stew freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef & Ale Stew Nutrition Facts

Serving Size: 1 serving
Calories: 550 kcal
Fat: 25g
Carbohydrates: 25g
Protein: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I need to brown the beef first?

This recipe uses a simple method where the beef is not browned first. This creates a very tender result as the meat gently poaches in the liquid. If you prefer the flavor of browned meat, you can sear the beef in batches after the vegetables and before adding the flour.

Can I make this without alcohol?

Yes. You can substitute the ale with an equal amount of extra beef stock. The flavor will be less rich and complex, but still delicious.

Can I use different vegetables?

Of course. Parsnips, swede (rutabaga), or mushrooms would all be fantastic additions. Add them at the same time as the other vegetables.

Try More Recipes:

Jamie Oliver Turkey Stew
Jamie Oliver Chicken, Sausage & Mushroom Stew
Jamie Oliver 5 Ingredients Chicken & Merguez Stew

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

550

kcal

A classic, hearty, and deeply flavorful stew with fall-apart tender beef, vegetables, and a rich gravy made with dark ale.

Ingredients

2 tbsp olive oil
3 sticks of celery, 3 carrots, 3 onions, chopped
½ bunch fresh rosemary or 3 bay leaves
1 heaped tbsp plain flour
500ml ale, Guinness or stout
1 x 400g tin of plum tomatoes
750g quality diced stewing beef
Sea salt and black pepper

Directions

Preheat oven to 180ºC/350ºF. Sauté chopped celery, carrots, and onions in oil in a large ovenproof casserole dish for 10 minutes until softened.
Stir in the rosemary and then the flour, cooking for 2 minutes.
Pour in the ale and let it bubble, then add the tomatoes (crushing them) and a tin full of water.
Bring to a boil, then stir in the diced beef and season.
Cover and cook in the oven or simmer on the hob for 2 hours until the meat is tender.
Check seasoning and serve.

Notes

This basic stew is a great “principal recipe” that you can adapt with different meats and liquids, like lamb with red wine or pork with cider.
For the most tender meat, choose a good stewing cut like chuck or brisket and don’t rush the slow cooking process.
The stew is even better if made a day in advance, as this allows the flavors to deepen.
Don’t be afraid to chop your vegetables quite chunky; they will soften beautifully during the long cook time.