Black Country Beef and Ale Stew
Tender chunks of shin beef slowly braised in rich, dark Black Country mild ale with sweet carrots and onions.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Casserole dish with lid
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 520 kcal
Instructions
- 1
Preheat your fan oven to 140°C (160°C conventional).
- 2
Toss the diced beef shin in the plain flour with half the salt and pepper until coated.
- 3
Heat one tablespoon of vegetable oil in a large casserole dish over medium-high heat on the hob.
- 4
Brown the beef in batches until deeply caramelised on all sides, then transfer to a plate.
- 5
Add the remaining oil to the dish and fry the onions, carrots, and celery for five minutes until lightly softened.
- 6
Stir in the garlic and tomato purée, cooking for one minute until fragrant.
- 7
Pour in the mild ale, scraping up the browned bits stuck to the bottom of the dish with a wooden spoon.
- 8
Return the beef and resting juices to the dish, then pour in the hot beef stock.
- 9
Tuck in the bay leaves, fresh thyme sprigs, and remaining salt and pepper.
- 10
Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
- 11
Bake for two to two and a half hours until the beef is meltingly tender.
- 12
Discard the herb stems, taste the gravy, and season with extra salt or pepper if needed before serving.
Chef's tips
Shin beef is the best cut for this dish as its rich connective tissue melts into gelatin, thickening the gravy naturally. If your gravy looks too thin at the end, simmer it uncovered on the hob for five minutes.
Ingredient substitutions
- Black Country mild ale → dark bitter, porter, or traditional stout
- beef shin → braising steak or chuck steak
- fresh thyme → 1 tsp dried thyme
Storage
Store cooled stew in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan over medium-low heat on the hob until piping hot throughout, stirring occasionally.
Common mistakes to avoid
- •Overcrowding the casserole dish during browning, which steams the meat instead of developing rich roasted flavour.
- •Using a modern hoppy IPA, which turns the braising gravy unpleasantly bitter when reduced.
- •Rushing the cooking time at high heat, which causes shin beef to become tough and chewy.
Serving suggestions
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