Beef and ale stew is the British pub classic when you want tender diced beef in a deep, malty gravy. Brown Extra Lean Diced Beef 400g, simmer with ale, onion and herbs until fork-tender. Shop Diced Beef and Stewing Beef for proper stewing cuts, not watery mince.
Ingredients
- 800g diced beef (2 × 400g packs)
- 1 large onion, 2 carrots, 2 celery sticks, chopped
- 2 tbsp plain flour; 1 tbsp oil; 2 garlic cloves
- 330–500ml British ale or stout; 300ml beef stock
- 1 tbsp tomato puree; 2 bay leaves; thyme; salt and pepper
- Mash or crusty bread to serve
Method
- Heat oil in a heavy casserole. Toss beef in seasoned flour and brown in batches; set aside.
- Softens onion, carrot, celery and garlic. Stir in puree, then return beef.
- Pour in ale and stock, add bay and thyme. Bring to a simmer, cover, and cook gently 2–2½ hours (or 160°C fan) until the beef is soft and the gravy rich.
- Uncover for the last 20 minutes if you want a thicker sauce. Taste and season.
- Serve with mash or bread — proper beef and ale stew for cold evenings.
Prefer braising steaks? Braising Steaks 5x 100g cube up for the same stew. Browse Slow Cooker Meat if you want to set and forget.