Classic British Beef Stew
A hearty, slow-cooked beef stew that fills your home with the smell of comfort. Perfect for cold evenings.
Ingredients
- 1kg beef stewing steak, cubed
- 3 tbsp plain flour, seasoned
- 2 tbsp vegetable oil
- 2 onions, diced
- 3 carrots, chunked
- 2 sticks celery, sliced
- 3 cloves garlic, crushed
- 2 tbsp tomato purée
- 500ml beef stock
- 330ml dark ale
- 2 sprigs fresh thyme
- 2 bay leaves
- 200g pearl barley or potatoes
- Salt and pepper
Toss the beef cubes in seasoned flour. Heat the oil in a heavy casserole dish over medium-high heat and brown the meat in batches — don't overcrowd.
Set the beef aside. Add the onions, carrots and celery to the pot and cook for 5-6 minutes until softened. Add the garlic and tomato purée and cook for 1 minute.
Pour in the ale, scraping up any browned bits from the bottom. Add the stock, thyme, bay leaves and browned beef.
Bring to a gentle simmer, cover, and cook on the lowest heat for 2 hours.
Add the pearl barley or potatoes and cook for a further 30 minutes until tender.
Season to taste, remove the bay leaves, and serve with crusty bread or mashed potatoes.
Make ahead
This stew tastes even better the next day. Make it a day ahead and reheat gently.
Key Facts
- Prep Time
- 2h 0m
- Cook Time
- 2h 30m
- Servings
- 6
- Difficulty
- Easy