Hearty Beef and Ale Stew

local_grocery_store Ingredients

• 2 pounds Beef stew meat, cubed
• 1/4 cup All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 tablespoons Olive oil
• 1 Onion, diced
• 3 Carrots, sliced
• 2 stalks Celery, sliced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 2 tablespoons Worcestershire sauce
• 4 cups Beef broth, low sodium
• 1 cup Ale
• 2 Bay leaves
• 1 sprig Fresh thyme
• 1 cup Frozen peas

restaurant_menu Method

1. 1.In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until well coated.
2. 2.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. 4.Add the tomato paste and Worcestershire sauce to the pot. Stir to coat the vegetables.
5. 5.Return the beef to the pot and add the beef broth, ale, bay leaves, and fresh thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
6. 6.Stir in the frozen peas and cook for an additional 5 minutes, until heated through.
7. 7.Remove the bay leaves and thyme sprig before serving. Serve the stew hot with some crusty bread for dipping.
8. 8.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can marinate the beef cubes in the ale overnight before cooking.
• chevron_rightIf you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightFeel free to customize this stew by adding your favorite vegetables, such as potatoes or mushrooms.