Jamie Oliver Beef and Ale Stew

If you’re after a rich, warming dish that practically hugs you from the inside out, Jamie Oliver Beef and Ale Stew is the answer. With its melt-in-your-mouth beef, soft sweet veggies, and that deep, savory ale-based gravy, this stew is everything a comfort food should be. I made it on a rainy Saturday, and it felt like the kitchen turned into a cozy little pub. (inspired by Jamie Oliver)

Ingredients Needed

For the Stew:

• 2 tablespoons 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 work well)
• 1 x 400 g tin of plum tomatoes
• 750 g quality diced stewing beef (chuck or brisket are great)

How To Make Jamie Oliver Beef and Ale Stew

Prep the Veg:

Start by preheating your oven to 180°C/350°F/gas 4 if you’re using it for cooking the stew. I grabbed a large casserole dish that’s oven-safe and set it over medium heat with a good glug of olive oil. While that warmed up, I roughly chopped the carrots, onions, and celery—aim for chunks roughly the same size as your beef. Into the pan they went.

Soften and Season:

Season your veg with a pinch of sea salt and cracked black pepper. Stir regularly for about 10 minutes. You want them to soften and start to caramelize a little—that’s where the flavor builds. Once they’re golden and tender, I stripped the rosemary leaves from the stalks (or you can just toss in the bay leaves) and stirred them in.

Build the Base:

After a couple of minutes with the herbs, I sprinkled in the flour, stirring it through so everything gets coated. Then in goes the ale—watch the pan steam up as the booze hits the heat! Let it bubble for a minute to cook off the alcohol.

Add the Tomatoes and Beef:

Tip in your plum tomatoes and use the back of a spoon to break them up. Swirl a splash of water in the empty tin to catch every last bit of tomato, then pour it into the pan. Stir everything well. Once it’s bubbling, I added the beef, gave it a final season, and popped a lid on.

Slow Cook:

Now for the magic—slow cooking. You can either let it gently simmer on the hob for around 2 hours, or transfer it to the oven for the same amount of time. You’ll know it’s done when the beef is fork-tender and everything’s rich and delicious.

Taste and Serve:

Once it’s finished, I always taste it and adjust the seasoning. Serve it with creamy mash or fluffy rice and your favorite veg. You can also get creative with toppings—think crispy onions or a swirl of horseradish cream.

Why I Love This Recipe

This stew has quickly become a staple in our house. The rich, velvety gravy makes it feel like something special, but it’s so simple to make. I served it to friends last weekend, and they thought I’d been cooking for hours. It’s one of those meals that makes you look like a kitchen hero without all the stress.

Recipe Tips

• Pick the right ale: Go for a malty ale like Guinness or a smooth stout—avoid overly bitter IPAs.
• Low and slow: Keep the simmer gentle to make the beef super tender.
• Go heavy on herbs: Rosemary or bay gives that classic stew flavor.
• Thickening trick: If it’s too thin, whisk a bit of flour or cornstarch with water and stir it in at the end.
• Leftovers magic: This stew tastes even better the next day!

How To Store This Jamie Oliver Beef and Ale Stew

At Room Temperature

Let the stew cool for no more than 1 hour before transferring to containers.

In the Fridge

Store in an airtight container for 3–4 days. It actually tastes better after a night in the fridge!

In the Freezer

Freeze portions in sealed containers or bags. Label them and enjoy within 3 months.

Reheating

Reheat gently on the stove over low heat, stirring now and then, or microwave in 2-minute bursts, stirring in between.

Nutrition Facts (per serving)

• Calories: 334
• Carbs: 20.2g
• Protein: 30.8g
• Fat: 13g
• Sugar: 10.4g
• Fibre: 3.6g
• Sodium: 0.8g

Let’s Answer a Few Questions!

What’s the best ale to use?
Go for a dark, rich ale like Guinness or any mild stout. They bring depth without overpowering the dish.

Can I add potatoes to the stew?
Totally! Add them halfway through the cooking so they don’t get too mushy.

Is this recipe kid-friendly?
Yes! The alcohol cooks off, and the flavor is mellow and savory—just skip the ale if you’re unsure.

Can I cook it in a slow cooker?
Absolutely. Sauté everything first, then cook on low for 6–8 hours.

Can I make it vegetarian?
Sure thing. Swap the beef for mushrooms, lentils, or veggie sausages and use a good vegetable ale or stock.

Try More Recipes:

• Jamie Oliver Chicken Tacos
• Jamie Oliver Chorizo And Butter Bean Stew
• Jamie Oliver Salmon and Noodles