Orkney Beef and Ale Stew
Tender chunks of Orkney beef slow-braised with root vegetables in a rich, glossy dark island ale gravy.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •heavy casserole dish with lid
- •sharp chef's knife
- •chopping board
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 540 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan) or Gas Mark 3.
- 2
Toss the beef cubes in the plain flour, salt, and black pepper until evenly coated.
- 3
Melt half the beef dripping in a large casserole dish over medium-high heat on the hob.
- 4
Brown the beef in batches until deeply seared on all sides, then transfer to a plate.
- 5
Add the remaining dripping, sliced onions, carrots, and neeps (swede) to the dish.
- 6
Cook the vegetables for 6 to 8 minutes until the onions soften and lightly brown.
- 7
Stir in the chopped garlic and cook for one minute until fragrant.
- 8
Pour in the dark ale and scrape the bottom of the dish to release any browned bits.
- 9
Return the beef to the dish, then stir in the beef stock, thyme, bay leaf, and Worcestershire sauce.
- 10
Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven.
- 11
Bake for 2 to 2.5 hours until the beef is meltingly tender and the gravy is glossy and thick.
- 12
Discard the bay leaf and thyme sprigs, taste for seasoning, and serve hot.
Chef's tips
Choose a well-marbled cut like beef shin or chuck steak, as the connective tissue breaks down into rich gelatin during the slow braise. If your ale is very bitter, add half a teaspoon of brown sugar or redcurrant jelly to balance the gravy. Making the stew a day in advance improves the depth of flavour significantly.
Ingredient substitutions
- dark Orkney ale → any rich Scottish 80/- heavy ale, dark stout, or porter
- beef dripping → rapeseed oil, vegetable oil, or unsalted butter
- neeps (swede) → parsnips, turnip, or extra carrots
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Reheating
Reheat gently in a covered saucepan over low heat on the hob, adding a splash of stock or water if the gravy is too thick.
Common mistakes to avoid
- •Crowding the pan when browning the beef, which steams the meat instead of creating a deep, flavourful crust.
- •Rushing the cooking time at high heat, which toughens the beef instead of gently tenderising it.
- •Using an overly hoppy, modern pale ale, which turns the braising gravy unpleasantly bitter.
Serving suggestions
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