Beef and ale stew

Beef and ale stew recipe

Nutritional Benefits

The beef and ale stew recipe is not only delicious, but it also provides several nutritional benefits. Here are some of the key nutrients you can get from this hearty stew:

  1. Protein: Beef is an excellent source of high-quality protein, which is essential for muscle growth and repair.
  2. Vitamins: This stew contains various vitamins, including vitamin B12, vitamin B6, and vitamin A. These vitamins play important roles in maintaining overall health.
  3. Minerals: Beef is rich in minerals like iron, zinc, and selenium. Iron is necessary for the production of red blood cells, while zinc and selenium support immune function.
  4. Fiber: The vegetables used in this stew, such as carrots and onions, provide dietary fiber. Fiber aids in digestion and helps maintain a healthy digestive system.
  5. Antioxidants: The combination of herbs and spices used in this recipe, like thyme and garlic, provide antioxidants that help protect the body against oxidative stress.


To make this delicious beef and ale stew, you'll need the following ingredients:

  1. Beef: 1.5 pounds of beef, preferably chuck roast, cut into chunks.
  2. Ale: 1 cup of ale or stout beer, which adds depth of flavor to the stew.
  3. Onion: 1 large onion, chopped.
  4. Carrots: 3 carrots, peeled and sliced.
  5. Potatoes: 2 potatoes, peeled and cubed.
  6. Beef broth: 2 cups of beef broth, preferably low sodium.
  7. Tomato paste: 2 tablespoons of tomato paste, which adds richness to the stew.
  8. Garlic: 3 cloves of garlic, minced.
  9. Thyme: 1 teaspoon of dried thyme, or 2 teaspoons of fresh thyme leaves.
  10. Bay leaves: 2 bay leaves, for added flavor.
  11. Olive oil: 2 tablespoons of olive oil, for sautéing the beef and vegetables.
  12. Salt and pepper: To taste.

Processing Steps

  1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Step 2: Season the beef chunks with salt and pepper, then brown them in the pot until they are nicely seared on all sides. Remove the beef from the pot and set aside.
  3. Step 3: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
  4. Step 4: Add the tomato paste to the pot and stir it into the onions and garlic. Cook for a couple of minutes to cook off the raw flavor of the tomato paste.
  5. Step 5: Pour in the ale or stout beer and deglaze the pot, scraping any browned bits from the bottom.
  6. Step 6: Return the beef to the pot and add the carrots, potatoes, thyme, bay leaves, and beef broth.
  7. Step 7: Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours or until the beef is tender.
  8. Step 8: Taste the stew and adjust the seasoning with salt and pepper if needed.
  9. Step 9: Serve the beef and ale stew hot, garnished with fresh thyme leaves if desired.

Tips and Recommendations

Here are some tips and recommendations to make the most out of your beef and ale stew:

  • For a richer flavor, you can marinate the beef in the ale or stout beer for a few hours before cooking.
  • Feel free to add other vegetables to the stew, such as celery or parsnips, to customize it to your liking.
  • This stew tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
  • Serve the stew with crusty bread or mashed potatoes for a complete and satisfying meal.

Shopping List:

  1. 1.5 pounds of beef (chuck roast)
  2. 1 cup of ale or stout beer
  3. 1 large onion
  4. 3 carrots
  5. 2 potatoes
  6. 2 cups of beef broth (low sodium)
  7. 2 tablespoons of tomato paste
  8. 3 cloves of garlic
  9. 1 teaspoon of dried thyme (or 2 teaspoons of fresh thyme leaves)
  10. 2 bay leaves
  11. 2 tablespoons of olive oil
  12. Salt and pepper
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