Brown ale beef stew

Name: Brown ale beef stew
Total time: 9900 s
Yield: 6 servings
Cuisine: American
Ingredients: 900 g beef blade; 1 heap tbsp all-purpose flour; 3 medium carrots, peeled and chopped into large chunks; 3 celery sticks, roughly chopped; 250 g white or brown mushrooms, quartered; 2 cloves garlic, finely chopped; 1 bottle Newcastle brown ale; 6 thyme sprigs; 6 cups beef stock; 1/4 cup Worcestershire sauce; 4 medium waxy potatoes, peeled and cut into eighths

Robert Gonzal @robert

Vancouver BC

This is a simple, rustic stew, when all you want is something warm, comforting and filling to get you through a cold winter night. Pairs beautifully with creamy polenta.

Robert Gonzal @robert

Vancouver BC

This is a simple, rustic stew, when all you want is something warm, comforting and filling to get you through a cold winter night. Pairs beautifully with creamy polenta.

Saved

Ingredients

2 hr 45 min

6 servings

900 gbeef blade
1heap tbsp all-purpose flour
3medium carrots, peeled and chopped into large chunks
3celery sticks, roughly chopped
250 gwhite or brown mushrooms, quartered
2 clovesgarlic, finely chopped
1 bottleNewcastle brown ale
6thyme sprigs
6 cupsbeef stock
1/4 cupWorcestershire sauce
4medium waxy potatoes, peeled and cut into eighths

Saved

Steps

2 hr 45 min

1

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.
2

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.
3

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.
4

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.
5

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.