Brown ale beef 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. Brown ale makes a robust gravy for beef with dumplings. Beef short-ribs, slow cooked and braised in brown ale.
I used Shipyard Brewer's Brown Ale which had a very robust malty flavor and made a gorgeous brown gravy. 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. You can have Brown ale beef stew using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Brown ale beef stew
- Prepare 900 g of beef blade.
- Prepare 1 of heap tbsp all-purpose flour.
- You need 3 of medium carrots, peeled and chopped into large chunks.
- You need 3 of celery sticks, roughly chopped.
- It's 250 g of white or brown mushrooms, quartered.
- You need 2 cloves of garlic, finely chopped.
- Prepare 1 bottle of Newcastle brown ale.
- It's 6 of thyme sprigs.
- It's 6 cups of beef stock.
- It's 1/4 cup of Worcestershire sauce.
- You need 4 of medium waxy potatoes, peeled and cut into eighths.
Serve with crusty french bread and a glass of red wine for a memorable and romantic meal. Add the beef, then pour in the pale ale and bring to the boil. Chef Bryan Voltaggio, Volt, Frederick, Maryland. A good stew takes timing: putting ingredients in the pot in the correct order to make sure everything is finished at the same time.
Brown ale beef stew step by step
- 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..
This is my go-to hunting-camp dish, because after prepping everything at home, I can put it. Topside of Beef, Ale and Root Vegetable Stew. The topside of beef is a very lean cut of meat. It is for this reason that the beef is firstly floured and then browned in melted butter, as it does not have the necessary fat content to brown in its own juices. American Brown Ale Recipe (Extract & All-Grain)