Beef And Ale Stew

August 29, 2012

It’s Father’s Day this weekend, and what could make any man happier than two of his favourite things combined into a beef and ale stew? Serve with crusty bread, or top with puff pastry for a hearty pie.


70 ml vegetable oil

1 kg chuck steak, cut into 2cm cubes

salt and pepper

2 brown onions, peeled and chopped

2 carrots, peeled and diced

2 celery sticks, chopped

750 ml ale

½ cup plain flour

2 litres beef stock

1 sprig thyme

2 bay leaves


1. Heat the vegetable oil in a large, heavy based saucepan. Season the beef with salt and pepper and brown on all sides in batches. Remove to a plate.

2. Add the onion, carrot and celery to the pan and fry until soft. Add the ale and reduce by three quarters. Stir flour into the ale.

3. Return the beef to the pan and add the remaining ingredients. Cover and simmer until the beef is tender and sauce has thickened (around 90 minutes).

4. Serve with mashed potatoes or grilled sourdough.

5. To make into a pie, allow the mixture to cool, then pour into a pie dish and top with a sheet of puff pastry. Bake at 180C for 15-20 minutes until the pastry is golden.

What are you cooking for Father’s Day?

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