The Beef and Ale Stew

The Beef and Ale Stew

Oh yes, some proper grub. And grub does not get any more wholesome and comforting than a beef and ale stew. For me, this is the stuff of dreams, if you'll excuse the hyperbole. 

The recipe is from the new Hairy Dieters cook book, from the Hairy Bikers. There are some great ideas in there for healthier options, even if you're not looking to diet and lose weight. 

The recipe uses a dark ale or stout, and I used a bottle of Christmas Stout from Tom Woods, a local brewer based near where I grew up in North Lincolnshire, with a great liquorice taste. You'll be fine using Guinness, Murphy's or such like though.

I served it with mashed potato, made by cooking some leeks and spring onions on the hob with a bay leaf, a knob of butter, just a splash of milk, and some pepper, then mixing them in with the potatoes and about 100ml of crème fraiche. Also served with some asparagus and cauliflower. 

I also filled out the stew more than the original recipe did. They originally put parsnips in, but I used sweet potato and swede instead. I also added some fresh rosemary, and some caraway seeds, which gives stews an amazing taste.

Ingredients.

Serves 6.

1tbsp olive oil.
2 medium onions.
4 tbsp plain flour.
Salt.
2 tsp mixed herbs (plus rosemary and caraway seeds if adding)
1kg lean braising beef
1 bay leaf
500ml dark ale or stout
250ml stock (use beef if you can, but not a problem if you cannot)
2 tbsp tomato puree (as I often do, I used tomato ketchup instead!)
2 tsp caster sugar
5 medium carrots - peeled, thickly sliced
2 parsnips (or whatever veg you choose to use, you really can throw anything in)
Freshly ground black pepper.

Method.

Preheat the oven to gas mark 4/180C. Heat the oil in a large flameproof casserole dish. Add the onions, and fry over a medium heat for about 5mins until lightly browned. Remove the pan from the heat.

Put the flour, salt, and herbs in a large bowl and season with plenty of pepper. Trim the beef of any hard fat and sinew, then cut into rough 3cm cubes. Toss the meat in the flour until evenly coated, then tip into the casserole dish.

Add the bay leaf, ale, stock, tomato puree/ketchup and sugar. Stir well and bring to the boil, then cover with a lid. At this point the original recipe has you cook the beef for an 1hr and 30mins then add the veg for another 45mins, but I like to get it all in together from the start, as I think the texture of the veg after a long, slow cook is great. It is up to you which way you do it. Either way the casserole will cook for 2hrs 15mins, until the beef and vegetables are tender. 

Serve with your mash and/or greens. Also amazing with some dumplings, which can be really easily made and can be healthy too, by just using some plain flour, some wholemeal flour, some butter, and a splash of water, plus seasoning. The meal goes great with a glass of red wine or the rest of the stout you used in the stew. Enjoy!