Galloway Beef and Ale Stew
Tender Galloway beef braised slowly with sweet carrots, onions, and rich Scottish dark ale for a deep, comforting gravy.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •Heavy lidded casserole dish
- •Sharp knife
- •Chopping board
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 32 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 580 kcal
Instructions
- 1
Heat your oven to 160°C (140°C fan) or Gas Mark 3.
- 2
Toss the beef chunks with sea salt, black pepper, and plain flour until lightly coated.
- 3
Melt half the beef dripping in a large ovenproof casserole dish over high heat on the hob.
- 4
Brown the beef in batches until a rich crust forms, then transfer to a plate.
- 5
Add remaining dripping to the pot, then cook the onions, carrots, and celery for five minutes until lightly coloured.
- 6
Stir in the garlic and tomato purée, cooking gently for one minute.
- 7
Pour in the dark ale, scraping the bottom of the pot to release any caramelised crust.
- 8
Return the beef and meat juices to the pot, then pour in the hot beef stock.
- 9
Tuck in the thyme sprigs and bay leaves, bringing the stew to a gentle simmer.
- 10
Cover with a tight lid and place in the oven to braise for two hours.
- 11
Remove the lid and braise for a final thirty minutes until the beef is tender and gravy thickens.
- 12
Discard the thyme stalks and bay leaves before serving hot.
Chef's tips
Galloway beef has fine marbling and thrives on low, slow cooking to tenderise the meat. Choose a traditional malty Scottish heavy or 80-shilling ale rather than a bitter hoppy beer for the richest flavour.
Ingredient substitutions
- Scottish dark ale → extra beef stock with 1 tsp Worcestershire sauce for an alcohol-free stew
- Galloway braising beef → any grass-fed chuck, brisket, or shin of beef
- beef dripping → vegetable oil or rapeseed oil
Storage
Cool completely and refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Reheating
Reheat gently in a covered pot on the hob over medium-low heat, stirring occasionally and adding a splash of water if needed.
Common mistakes to avoid
- •Overcrowding the casserole dish when browning the meat, which steams rather than sears the beef.
- •Using an overly hoppy IPA, which can make the braising liquid taste excessively bitter once reduced.
- •Boiling the stew on high heat instead of gently braising, leading to tough meat fibres.
Serving suggestions
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