Best 5 Beef Stew With Ale Recipes

Indulge in a culinary journey with our diverse selection of beef stew recipes, each offering a unique taste experience. From the classic and comforting traditional beef stew, simmered to perfection with tender chunks of beef, vegetables, and a rich gravy, to the hearty and flavorful Guinness beef stew, infused with the robust notes of the iconic Irish stout. For a taste of Tex-Mex, try the tantalizing beef stew with chili and cornbread, where tender beef mingles with a medley of spicy peppers, juicy tomatoes, and sweet corn.

For those seeking a lighter option, the beef stew with red wine and mushrooms offers a delightful balance of flavors, with succulent beef braised in a velvety red wine sauce and earthy mushrooms. Vegetarians and vegans can savor the deliciousness of our hearty vegetarian stew, a flavorful concoction of assorted vegetables, legumes, and a rich, savory broth. And for a taste of Asian cuisine, explore our Asian-inspired beef stew, where tender beef is simmered in a fragrant broth infused with ginger, garlic, and soy sauce.

Let's cook with our recipes!

BEEF & ALE STEW

Beef & ale stew image

A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids - think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they're cooking away in the oven you're free to do other things.

Provided by Jamie Oliver

Categories Beef Recipes Jamie's Ministry of Food Beef Stew Tomato Keep cooking and carry on Slow-cooker

Time 3h20m

Yield 6

Number Of Ingredients 9

Ingredients

olive oil
3 sticks of celery
3 carrots
3 onions
½ a bunch of fresh rosemary, (15g) or 3 bay leaves
1 heaped tablespoon plain flour
500 ml ale, Guinness or stout
1 x 400 g tin of plum tomatoes
750 g quality diced stewing beef

Steps:

If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.

Nutrition Facts : Calories 334 calories, Fat 13 g fat, SaturatedFat 4 g saturated fat, Protein 30.8 g protein, Carbohydrate 20.2 g carbohydrate, Sugar 10.4 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre

SHORT RIB BEEF STEW WITH ALE

Short Rib Beef Stew With Ale image

What's better than braised short ribs? Short rib stew with ale! Extra hearty and flavorful from the beef bones and nutty brown ale, this beef short rib recipe will stick to your ribs.

Provided by Elise Bauer

Categories Stew Dinner Beef Beef Stew Short Ribs

Time 3h45m

Yield 8

Number Of Ingredients 14

Ingredients

1/2 cup flour
2 Tbsp hot paprika
2 teaspoons smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut bacon
1 medium onion, chopped (about 1 1/2 cups)
4 cloves garlic, finely chopped
1 bottle (12 oz.) a malty brown ale (we used Newcastle Brown ale)
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips (optional)

Steps:

Preheat the oven: Preheat oven to 300°F.
Dredge the short ribs: While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.
Remove the bones and excess fat before serving: Spoon off the excess fat (it helps if you have a fat separator ). If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.

Nutrition Facts : Calories 710 kcal, Carbohydrate 38 g, Cholesterol 183 mg, Fiber 5 g, Protein 47 g, SaturatedFat 18 g, Sodium 566 mg, Sugar 5 g, Fat 42 g, ServingSize Serves 8, UnsaturatedFat 0 g

BEEF STEW VI

Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

HEARTY BEEF STEW WITH RED ONIONS AND ALE

Hearty Beef Stew With Red Onions and Ale image

In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.

Provided by Melissa Clark

Categories dinner, meat, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

Steps:

Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

BEEF STEW WITH BEER

Beef Stew With Beer image

This is my mother's recipe. Simple but delicious! It tastes great with French fries or mashed potatoes and is great for the cold winter days!

Provided by what are we eating

Categories Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 lbs stewing beef
1 red onion
2 garlic cloves, minced
24 ounces dark beer (Guinness for instance)
1/2 cup beef broth
3 cups mushrooms
salt & freshly ground black pepper
2 teaspoons dried thyme
1 1/2 tablespoons cornstarch

Steps:

Peel the garlic and the onion and cut it in half rings.
Heat up some olive oil in a large pot and brown the meat.
Stir in the garlic and the onion and let it simmer for about 2 minutes.
Warm up the beer and the broth and add it to the meat.
Add the thyme, pepper & salt to taste.
Let it all simmer with the lid on, for about 2 ½ hours until well done.
Clean and cut the mushrooms in half and add them to the stew.
Mix the cornstarch with a bit of cold water and thicken the stew to taste.

Nutrition Facts : Calories 403.7, Fat 10.5, SaturatedFat 4.5, Cholesterol 145.2, Sodium 304.5, Carbohydrate 14.4, Fiber 1.3, Sugar 2.2, Protein 52.5

Tips:

Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good options for beef stew.
Brown the beef before stewing: This will help to develop flavor and color.
Use a good quality ale: The ale will add flavor and depth to the stew.
Add vegetables and herbs: Carrots, celery, onions, garlic, and thyme are all classic additions to beef stew.
Simmer the stew for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
Serve the stew with mashed potatoes, egg noodles, or crusty bread: This will help to soak up the delicious sauce.

Conclusion:

Beef stew with ale is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a beef stew that is sure to impress your family and friends.