Few meals capture the essence of hearty British comfort like a slow-cooked beef and ale stew. Infused with rich, malty ale and paired with tender vegetables, this dish practically cooks itself while you go about your day. The result is a steaming bowl of succulent beef, sweet onions, and earthy root veg in an irresistibly thick gravy.
Ingredients
- 1 kg stewing beef, cut into chunks
- 2 tablespoons plain flour
- 2 tablespoons oil (vegetable or olive)
- 2 onions, sliced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 250 ml dark ale (e.g., Guinness or a local British brew)
- 300 ml beef stock
- 1 tablespoon tomato purée
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
Pat the stewing beef dry and toss it with the plain flour until each piece is lightly coated. Warm the oil in a frying pan over medium heat, then add your beef in batches. Brown the meat on all sides for a few minutes, allowing the flour to form a toasty crust. Transfer the browned beef into your slow cooker.
Next, pop the sliced onions into the same pan—add a touch more oil if needed—and cook until they begin to caramelise. Toss in the carrots, celery, and garlic for a brief sauté, then tip the entire mix into your slow cooker.
Stir in the dark ale, beef stock, tomato purée, and thyme. Give everything a quick stir, season with salt and pepper, and then pop the lid on. Cook on low for about 8 hours, or on high for about 4 hours, until the beef is fork-tender and the gravy is beautifully thick and aromatic.
Once you’re ready to eat, give the stew a final taste, adjusting the seasoning as desired. Serve piping hot with creamy mashed potatoes or a chunky loaf of crusty bread.
This recipe is a lovely crowd-pleaser, perfect for family gatherings or a simple weekday dinner. If you’re looking to lighten it up, use leaner cuts of beef or even turkey. You can swap in different vegetables like parsnips or potatoes, and use any ale you like best. It’s the ultimate British comfort dish that warms both the body and soul.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
