Newcastle Brown Ale Beef Stew
Tender chunks of British beef braised slowly with root vegetables in a rich, malty Newcastle Brown Ale gravy.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •large flameproof casserole dish with lid
- •chopping board
- •chef's knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 26 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 520 kcal
Instructions
- 1
Preheat your oven to 160°C or 140°C fan.
- 2
Toss the beef chunks in the plain flour, salt, and black pepper until evenly coated.
- 3
Heat one tablespoon of oil in a flameproof casserole dish over medium-high heat on the hob.
- 4
Brown the beef in batches until a deep crust forms, then transfer to a clean plate.
- 5
Add the remaining oil, onions, carrots, and celery to the dish and cook for 5 minutes.
- 6
Stir in the tomato purée and fry for 1 minute to cook out the raw flavour.
- 7
Pour in the Newcastle Brown Ale and beef stock, scraping up any browned bits stuck to the bottom.
- 8
Return the beef and rested juices to the casserole dish, then add thyme, bay leaves, and Worcestershire sauce.
- 9
Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and place in the oven.
- 10
Cook for 2 to 2.5 hours until the beef is fork-tender and the gravy is rich and glossy.
- 11
Discard the thyme sprigs and bay leaves, taste the gravy, and adjust the seasoning before serving.
Chef's tips
Brown the beef in small batches to ensure it sears deeply rather than steams in the pot. If the gravy is thinner than desired at the end, simmer it uncovered on the hob for 5 minutes. The flavour improves significantly if cooked a day ahead and left to rest in the fridge.
Ingredient substitutions
- Newcastle Brown Ale → traditional British bitter or dark ale
- braising steak → beef chuck steak or shin of beef
- vegetable oil → beef dripping or unsalted butter
Storage
Allow the stew to cool completely and store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Reheating
Reheat slowly in a covered saucepan over low heat on the hob, stirring occasionally and adding a splash of stock or water if needed.
Common mistakes to avoid
- •Crowding the pan when browning the beef, which prevents proper caramelisation and deep flavour development.
- •Cooking at too high a temperature, which causes the braising meat to toughen rather than soften.
- •Skipping the deglazing step, which leaves essential caramelised flavours behind on the pan base.
Serving suggestions
Cooked Newcastle Brown Ale Beef Stew?
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