Brown ale beef stew. Brown ale makes a robust gravy for beef with dumplings. The stew is also enriched with bacon, red onions, potatoes, parsnips, carrots, and celery, along with rosemary as the prevailing herb. You may substitute other dark for the ale. "Happy Days with the Naked Chef" by Jamie Oliver (Hyperion) A savory beef stew simmered with spices and brown ale makes for a contemporary twist on a classic dish.
Brown ale beef stew Robert Gonzal Vancouver BC. This is a simple, rustic stew, when all you want is something warm, comforting and filling to get you through a cold winter night. Pour in the beef broth and return to a boil. You can have Brown ale beef stew using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Brown ale beef stew
- You need 900 g of beef blade.
- It’s 1 of heap tbsp all-purpose flour.
- You need 3 of medium carrots, peeled and chopped into large chunks.
- Prepare 3 of celery sticks, roughly chopped.
- It’s 250 g of white or brown mushrooms, quartered.
- It’s 2 cloves of garlic, finely chopped.
- Prepare 1 bottle of Newcastle brown ale.
- It’s 6 of thyme sprigs.
- Prepare 6 cups of beef stock.
- It’s 1/4 cup of Worcestershire sauce.
- Prepare 4 of medium waxy potatoes, peeled and cut into eighths.
Season the beef, sprinkle with the flour and toss around until well coated. Transfer the meat to a big casserole — one that is suitable to go on a stovetop burner — mixing in. Beef and Ale Stew is great for casual weekend entertaining as you can make it Friday afternoon, cool, cover and store in the fridge. Then simply reheat it thoroughly to serve for Saturday supper or Sunday dinner.
Brown ale beef stew instructions
- Cut the beef into 2 cm chunks and trim any excess fat and silverskin. Do not throw away the trimmings. Season the beef with salt and pepper, then toss with the flour until coated..
- Add the trimmings to a large pot on medium-high heat. Let the fat render off, then discard the trimmings. Add the beef to the pot and sear for 3 to 5 minutes until evenly browned. Remove the beef to a plate..
- Add the carrots, celery, mushrooms, and onion to the pot and let cook about 5 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Pour in the ale and scrape the bottom of the pot with a wooden spoon. Let simmer for 5 minutes..
- Return the beef and any juices to the pot. Add the thyme sprigs, stock, Worcestershire sauce, a good pinch of salt and several grinds of freshly cracked black pepper. Bring to a simmer. Turn the heat down to low and cover. Let cook for 1 1/2 hours..
- Fish out the thyme sprigs and add the potatoes. Simmer uncovered for 1 hour or until the beef and potatoes are tender. Add extra salt and pepper to taste. Serve with a small sprinkle of fresh thyme..
Beef and Ale Stew definitely qualifies as bowl food – the kind you eat with a spoon, sitting on the sofa on a cold evening. Add the beef, then pour in the pale ale and bring to the boil. This Beef Guinness Stew is the most delicious, comfort food for cold winter nights. Slow cooked for meltingly soft and delicious beef and ale flavours. This traditional Irish stew recipe can be cooked in the crock pot or oven.