Beef and Ale Stew

Beef and Ale Stew

Serves 4
Cooks in
Preparation Time
Moderate

Ingredients

1 ½ lbs  braising steak (675 g), diced
3 cups pale ale (720 ml)
10,5 oz fresh carrot (300 g), sliced
9 oz  field fare frozen green peas (250 g)
4 small waxy potatoes chopped (optional)
5,5 oz salted bacon (155 g), chopped
1 small onion chopped
4 medium garlic cloves chopped
2 bay leaves
2 sprigs thyme
3 cloves
2 tbsp orange zest chopped
2 tbsp unsalted butter
1 tbsp plain flour
pepper
salt

1 ½ lbs  braising steak (675 g), diced 3 cups pale ale (720 ml) 10,5 oz fresh carrot (300 g), sliced 9 oz  field fare frozen green peas (250 g) 4 small waxy potatoes chopped (optional) 5,5 oz salted bacon (155 g), chopped 1 small onion chopped 4 medium garlic cloves chopped 2 bay leaves 2 sprigs thyme 3 cloves 2 tbsp orange zest chopped 2 tbsp unsalted butter 1 tbsp plain flour pepper salt
Pour the flour in a bowl and coat the diced beef in it. Then shake off any excess flour.
Put the butter in a large non-stick pan over high heat until melted, then add the beef.
Quickly sear it on all sides for 4 minutes until browned.
Then transfer the beef to a clean plate. Add the chopped onion, garlic and bacon to the hot pan, don't wipe it clean.
Lower the heat and cook for 3 minutes until the bacon starts to sizzle, then add the browned beef together with the cloves, bay leaves, thyme and orange zest.
Season with a dash of pepper and salt.
Stir until the ingredients are well combined, cook for 5 more minutes. Then add the ale.
Turn the heat up until the stew starts to boil, lower the heat, cover the stew and simmer for 2 to 3 hours.
Then add the carrots, potatoes (if using) and peas in the end., cook the stew until the vegetables are tender.
Then add extra pepper or salt, remove the bay leaves and thyme.
Scoop the beef and ale stew onto deep plates and serve.

Many thanks to www.junedarville.com for this Recipe

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