Brown ale beef stew. Brown ale makes a robust gravy for beef with dumplings. A savory beef stew simmered with spices and brown ale makes for a contemporary twist on a classic dish. Delicate mushrooms, aromatic rosemary and thyme, and flavorful beer make for a perfect hearty stew.

The debate didn't last long. "You could have used boneless beef short-ribs. You're paying for the bones when you buy them bone-in," my mother remarked in while we were all enjoying this wonderful stew. Slow-cooked to perfection. "A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. You can have Brown ale beef stew using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Brown ale beef stew

Prepare 900 g of beef blade.
It's 1 of heap tbsp all-purpose flour.
Prepare 3 of medium carrots, peeled and chopped into large chunks.
It's 3 of celery sticks, roughly chopped.
It's 250 g of white or brown mushrooms, quartered.
It's 2 cloves of garlic, finely chopped.
It's 1 bottle of Newcastle brown ale.
You need 6 of thyme sprigs.
You need 6 cups of beef stock.
Prepare 1/4 cup of Worcestershire sauce.
You need 4 of medium waxy potatoes, peeled and cut into eighths.

This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using. There's nothing like mopping up a good gravy with crusty bread so a hearty beef and ale stew topped off with cheesy toast is a real winner. Reviews for: Photos of Beef Stew with Ale. The subsequent cooking allowed it to reabsorb the moisture from the stew and become tender again.

Brown ale beef stew instructions

Cut the beef into 2 cm chunks and trim any excess fat and silverskin. Do not throw away the trimmings. Season the beef with salt and pepper, then toss with the flour until coated..
Add the trimmings to a large pot on medium-high heat. Let the fat render off, then discard the trimmings. Add the beef to the pot and sear for 3 to 5 minutes until evenly browned. Remove the beef to a plate..
Add the carrots, celery, mushrooms, and onion to the pot and let cook about 5 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Pour in the ale and scrape the bottom of the pot with a wooden spoon. Let simmer for 5 minutes..
Return the beef and any juices to the pot. Add the thyme sprigs, stock, Worcestershire sauce, a good pinch of salt and several grinds of freshly cracked black pepper. Bring to a simmer. Turn the heat down to low and cover. Let cook for 1 1/2 hours..
Fish out the thyme sprigs and add the potatoes. Simmer uncovered for 1 hour or until the beef and potatoes are tender. Add extra salt and pepper to taste. Serve with a small sprinkle of fresh thyme..

I used Shipyard Brewer's Brown Ale which had a very robust malty flavor and made a gorgeous brown gravy. Add the beef, then pour in the pale ale and bring to the boil. Chunks of beef and vegetables are cooked in ale and beef stock, creating a lovely flavourful stew. That's what beef stews often are - beef and some vegetables cooked in brown, thick gravy. However, as gravy granulates are not commonly found.