Hey there, friends!
Ready for some comfort food that warms your soul? Today, I’ve got a recipe for you that’s sure to hit the spot!
I’m talking about beef and ale stew. It’s rich, hearty, and packed with flavors that will make your taste buds dance.
Perfect for chilly evenings, this stew is oh-so-easy to whip up.
Grab your favorite pot and let’s dive into this delicious goodness!
Suggestions for Ingredient Substitution
Beef can be replaced with portobello mushrooms or seitan for a vegetarian option. These substitutes provide a meaty texture and absorb flavors well. Adjust cooking time as these alternatives cook faster than beef. For the dark beer, non-alcoholic beer or a mixture of beef broth and balsamic vinegar can be used to maintain depth of flavor without alcohol. Use 450 ml of the substitute mixture. All-purpose flour can be swapped with cornstarch or arrowroot powder for a gluten-free version. Use half the amount of cornstarch or arrowroot as you would flour, and mix with cold water before adding to the stew to prevent clumping. These substitutions allow for dietary flexibility while preserving the rich, hearty essence of the stew.
Preparation Time | 15-20 minutes |
Cooking Time | 180-200 minutes |
Total Time | 195-220 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-160 g
- Fat: 100-110 g
- Carbohydrates: 110-120 g
Ingredients
- 3 tablespoons cooking oil
- 1.5 kg beef for braising, cut into 3.5 cm chunks
- 4 large onions, sliced thickly
- 3 tablespoons all-purpose flour
- 500 ml dark beer
- 800 ml beef broth
- 6 sprigs of thyme
- 450 grams chestnut mushrooms, cut in half
- A handful of parsley, for garnish
Step 1: Prepare and Brown the Beef
Preheat your oven to 170°C/150°C fan/gas 3.
Place a large non-stick, flameproof casserole dish over high heat and add 1 tablespoon of oil.
Season the beef pieces with salt and pepper.
Brown the beef in batches, ensuring each piece is well colored on both sides without overcrowding the dish.
This step helps to lock in flavors.
Once browned, remove the beef and set it aside on a plate.
Step 2: Cook the Onions
With the casserole dish still on the stove, add the remaining oil and reduce the heat to medium.
Add the onions and cook them for about 10 minutes or until they are softened and have achieved a golden brown color.
Step 3: Deglaze and Simmer
Stir in the flour with the onions and cook for 1-2 minutes while stirring continuously.
Add the stout, stirring well to deglaze the pan.
Scrape up any sticky bits from the bottom to incorporate all the flavors.
Return the beef to the pan, pour in the stock, and add the thyme.
Bring this mixture to a boil.
Once boiling, cover with the lid and transfer the dish into the preheated oven for 1½ hours.
Step 4: Add Mushrooms and Continue Cooking
After 1½ hours, add the mushrooms to the casserole.
Stir them in well, ensuring they’re evenly distributed throughout the dish.
Return the casserole to the oven for another 1½ hours of cooking.
Step 5: Season and Garnish
Once the cooking time is complete, remove the casserole from the oven.
Season to taste with salt and pepper.
Stir in half of the chopped parsley into the dish, which will add freshness and a pop of color.
Scatter the remaining parsley on top to garnish.
Serve your hearty beef stew hot, and consider pairing it with mashed potatoes for a comforting meal.