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Beef And Ale Stew
Here's an easy peasy beef and ale stew that contains carrots, potatoes and green peas... Cooking with beer at its best! Delicious classic winter comfort food!
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 4 people
Calories per serving 644 kcal
Ingredients
- 1 ½ lbs beef chuck (675 g), diced
- 3 cups pale ale (720 ml)
- 10,5 oz fresh carrot (300 g), sliced
- 9 oz 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
Instructions
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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.
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Quickly sear it on all sides for 4 minutes until browned.
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Then transfer the beef to a clean plate. Add the chopped onion, garlic and bacon to the hot pan, don't wipe it clean.
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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.
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Stir until the ingredients are well combined. Cook for 5 more minutes. Then add the ale.
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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.
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Check the seasoning. Then add extra pepper or salt. Remove the bay leaves and thyme. Scoop the beef and ale stew onto deep plates and serve.
